YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild-Caught Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Extra Virgin Olive Oil
1 wedge Lemon
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is just opaque in the center.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.
Serve the seared salmon over the brown rice with the asparagus on the side, garnishing with a fresh lemon wedge.