YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Herbed Brown Rice
Pan-seared salmon served with herbed brown rice and steamed asparagus, finished with a bright squeeze of lemon for a buttery, melt-in-your-mouth texture.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup steamed Asparagus
0.5 teaspoon Olive Oil
1 tablespoon Lemon Juice
2 tablespoons chopped Fresh Parsley
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the woody ends off the asparagus and steam until tender-crisp, about 4-5 minutes.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flakes easily with a fork.
Toss the cooked brown rice with the fresh chopped parsley and half of the lemon juice.
Plate the herbed rice and asparagus alongside the salmon, drizzling the remaining lemon juice over the fish before serving.