YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
4.4 oz Salmon Fillet
0.6 cup Cooked Brown Rice
1.1 cups Asparagus Spears
0.5 tsp Olive Oil
1 tbsp Lemon Juice
Pinch of Sea Salt and Pepper
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus and steam over simmering water for about 5 minutes until tender-crisp and bright green.
Pat the salmon fillet completely 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 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 crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through to your desired level of doneness.
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the entire dish with fresh lemon juice before serving.