YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with steamed asparagus and nutty brown rice, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1/2 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for an additional 3 to 4 minutes until it reaches your desired level of doneness.
While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are tender yet still vibrant green.
Plate the brown rice and top with the seared salmon and steamed asparagus.
Drizzle the entire dish with fresh lemon juice before serving.