YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
10.5 ounces Salmon Fillet
0.4 cup Cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Extra Virgin Olive Oil
1 Lemon wedge
PREPARATION
Prepare the brown rice according to package instructions and set aside.
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.
Place the salmon in the skillet, skin-side down, and sear for 4 to 5 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flakes easily with a fork.
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 finish with a squeeze of fresh lemon juice over the entire dish.