YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender-crisp steamed asparagus, finished with a bright and zesty squeeze of fresh lemon.
INGREDIENTS
6.35 oz Salmon Fillet
0.4 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Extra Virgin Olive Oil
1 Lemon wedge
PREPARATION
Rinse the brown rice and cook according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus spears and steam them until they are vibrant green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel 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 skin-side down in the skillet and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.
Plate the seared salmon alongside the brown rice and asparagus, then garnish with a fresh lemon wedge to serve.