YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
1/3 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides 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 pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy
Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp
Warm the pre-cooked brown rice in a small saucepan or microwave
Plate the seared salmon alongside the rice and asparagus, serving with a fresh lemon wedge for a bright finish