YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Brown Rice
Pan-seared salmon fillet served with garlic-roasted asparagus and nutty brown rice, finished with a bright squeeze of lemon and a hint of smoky sea salt.
INGREDIENTS
6 ounces Wild-Caught Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of garlic powder.
Spread the asparagus on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.
While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.
Flip the salmon carefully and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the roasted asparagus and brown rice, serving with a fresh lemon wedge for a bright finish.