YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with steamed asparagus and brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
2/3 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 3 to 4 minutes until the internal temperature reaches 145°F and the fish is opaque.
While the salmon cooks, steam the asparagus spears for about 5 minutes until they are tender-crisp and vibrant green.
Fluff the pre-cooked brown rice and place it on a plate.
Top the rice with the seared salmon and serve the steamed asparagus on the side.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.