YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup steamed Asparagus
1 teaspoon Olive Oil
PREPARATION
Pat the salmon fillet dry and season both sides with sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for another 2-3 minutes until the internal temperature reaches 145°F.
While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the salmon alongside the rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.