YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender steamed asparagus, finished with a bright, zesty squeeze of lemon.
INGREDIENTS
5.5 ounces Salmon Fillet
1/3 cup Cooked Brown Rice
1 cup Asparagus
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-6 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down (if applicable) or flat side down.
Sear the salmon for 4-5 minutes per side until the exterior is golden and the internal temperature reaches your desired level of doneness.
Plate the seared salmon alongside the warm brown rice and steamed asparagus.
Serve immediately with a fresh lemon wedge for a bright finish.