YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
0.75 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Cook the brown rice according to package instructions and keep warm.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.
While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp and bright green.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.