YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
7 oz Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Extra Virgin Olive Oil
1 wedge Fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions until fluffy and set aside.
Trim the woody ends from the asparagus and steam over boiling water for 4-6 minutes until tender-crisp.
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 or stainless steel skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear for 4-5 minutes until the skin is crispy and golden, then flip carefully.
Cook for an additional 2-3 minutes on the second side until the salmon is just cooked through.
Serve the salmon alongside the brown rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.