YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Brown Rice
Pan-seared salmon fillet served with crisp-tender steamed asparagus and nutty brown rice infused with aromatic sautéed garlic.
INGREDIENTS
3.5 oz Wild Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Asparagus spears
1 tbsp Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Mince the garlic and sauté it in a small pan with a teaspoon of the olive oil until fragrant, then fold it into the warm brown rice.
Trim the woody ends of the asparagus and steam them over boiling water for 3-5 minutes until they are bright green and crisp-tender.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Serve the seared salmon alongside the garlic-infused rice and steamed asparagus for a balanced, nutrient-dense meal.