YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.2 ounces Salmon Fillet
0.33 cup cooked Brown Rice
1.5 cups Asparagus spears
0.5 teaspoon Olive Oil
PREPARATION
Season the salmon fillet generously with sea salt and freshly cracked black pepper.
Heat the olive oil in a high-quality non-stick 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 the skin becomes perfectly crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the plate.
Arrange the steamed asparagus next to the rice and top with the seared salmon fillet.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables for a bright, clean finish.