YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
10 spears Asparagus
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Steam the asparagus spears over boiling water for 4-5 minutes until tender-crisp and vibrant green.
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 the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice before serving.