YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon and steamed asparagus served over brown rice, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
6.5 ounces Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package directions until tender and fluffy.
Trim the woody ends from the asparagus and steam in a basket over boiling water for 4 to 5 minutes until vibrant green.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and cracked pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact for a crispy skin.
Sear for 4 minutes without moving the fish, then flip and cook for an additional 2 to 3 minutes until the center is just opaque.
Plate the salmon alongside the rice and asparagus, finishing with a squeeze of fresh lemon if desired.