YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Olive Oil
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until vibrant green and crisp-tender.
Pat the salmon fillet 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 skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your desired level of doneness.
Plate the brown rice and asparagus alongside the seared salmon and serve immediately with a fresh lemon wedge for a bright finish.