YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.35 oz Salmon Fillet
0.45 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Olive Oil
1 wedge Fresh Lemon
PREPARATION
Cook the brown rice according to the package directions until tender and fluffy.
Trim the tough woody ends of the asparagus and steam over boiling water for 3 to 5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan and sear for 4 minutes without moving it to develop a golden, crispy crust.
Flip the fillet carefully and cook for another 2 to 3 minutes until the center is just opaque.
Serve the salmon immediately alongside the rice and asparagus with a fresh lemon wedge for squeezing over the fish.