YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1/2 Lemon
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Season the salmon fillet generously with sea salt and cracked black pepper.
Heat a high-quality non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the skillet skin-side down 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 fish is just opaque and flakes easily.
While the salmon cooks, steam the asparagus spears in a steamer basket for 3-5 minutes until they are bright green and tender-crisp.
Plate the salmon alongside the brown rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.