YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with a side of tender asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
10 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and steam in a basket over boiling water until tender-crisp, about 4 to 5 minutes.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and reaches your desired level of doneness.
Plate the salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.