YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
10 ounces Salmon Fillet
1 cup Asparagus spears
1/3 cup cooked Brown Rice
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet 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 shimmering.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until they are tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and asparagus, then finish with a fresh squeeze of lemon juice over the entire dish.