YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Crispy pan-seared salmon served alongside fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and fresh, aromatic dill.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Olive Oil
Lemon wedge and fresh dill for garnish
PREPARATION
Pat the salmon fillet 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 skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the brown rice and steamed asparagus.
Garnish with a fresh squeeze of lemon juice and chopped dill before serving.