YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with nutty brown rice and tender-crisp asparagus, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
6.5 ounces Salmon Fillet
1/4 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat until hot.
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 golden and crispy, then carefully flip the fillet.
Cook for an additional 2-3 minutes until the salmon is just opaque in the center.
While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Plate the salmon alongside the warm brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice before serving.