YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
4.5 ounces Salmon Fillet
0.33 cup cooked Brown Rice
10 spears Asparagus
1 teaspoon Olive Oil
PREPARATION
Prepare the brown rice according to package directions and set aside.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Plate the salmon alongside the brown rice and steamed asparagus, garnishing with a fresh lemon wedge if desired.