YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt.
Heat the olive oil in a skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a golden crust.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the center is just opaque.
Steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until vibrant green and tender-crisp.
Fluff the cooked brown rice with a fork and place on a plate.
Serve the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice.