YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
0.5 teaspoon Extra Virgin Olive Oil
0.5 tablespoon Fresh Lemon Juice
PREPARATION
Heat a non-stick skillet over medium-high heat with the olive oil.
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily.
Steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until tender-crisp.
Warm the pre-cooked brown rice and fluff with a fork.
Plate the salmon alongside the rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.