YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with steamed asparagus and nutty brown rice, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
1 cup Asparagus
1/3 cup cooked Brown Rice
1 teaspoon Extra Virgin Olive Oil
1/2 Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Flip the fillet carefully and continue cooking for another 2-3 minutes until the fish is just opaque and flaky.
Steam the asparagus spears over boiling water for 3-5 minutes until they are vibrant green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the rice and asparagus and finish with a fresh squeeze of lemon juice.