YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender asparagus spears, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tablespoon Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat.
Place the salmon in the hot pan, skin-side down, and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 3-4 minutes until the internal temperature reaches 145°F.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until tender-crisp.
Arrange the nutty brown rice and steamed asparagus on a plate.
Top with the seared salmon and finish with a bright squeeze of fresh lemon juice over the entire dish.