YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender asparagus, finished with a squeeze of zesty lemon for a bright, citrusy finish.
INGREDIENTS
7 ounces Salmon Fillet
1/4 cup Cooked Brown Rice
1 cup Steamed Asparagus Spears
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat until hot.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus spears in a steamer basket for 3-4 minutes until they are bright green and tender-crisp.
Plate the seared salmon alongside the warm brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a vibrant finish.