YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.
INGREDIENTS
7.5 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
2 wedges Fresh Lemon
PREPARATION
Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.
Trim the woody ends off the asparagus spears and steam them for 4-5 minutes until tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of 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 press gently with a spatula to ensure even contact; cook for 4-5 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus, serving immediately with fresh lemon wedges for squeezing over the fish.