YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Brown Rice
Pan-seared salmon fillet paired with oven-roasted asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and black pepper.
Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender and slightly charred.
Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and a pinch of garlic powder.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the roasted asparagus and brown rice, finishing with a fresh squeeze of lemon juice.