YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Rinse and cook brown rice according to package directions until fluffy.
Trim the woody ends off the asparagus and steam in a basket over boiling water until tender-crisp, about 4-5 minutes.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the brown rice and asparagus, serving with a fresh lemon wedge for a bright finish.