YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon and a touch of fresh, aromatic dill.
INGREDIENTS
7 oz Salmon Fillet
1/2 cup cooked Brown Rice
1 cup steamed Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 tbsp fresh Dill
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the woody ends from the asparagus spears and steam them for 3 to 5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the hot skillet, skin-side down if applicable, and sear for 4 minutes until a golden crust forms.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Arrange the seared salmon on a plate alongside the brown rice and steamed asparagus.
Drizzle the lemon juice over the salmon and vegetables, then garnish with the fresh dill before serving.