YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild-Caught Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package instructions until fluffy and tender.
Trim the tough woody ends off the asparagus and steam over boiling water for 4-5 minutes until vibrant green.
Pat the salmon fillet completely dry with a paper towel and season generously with sea salt and cracked black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to achieve a crispy skin.
Carefully flip the fillet and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Serve the seared salmon immediately alongside the warm rice and steamed greens with a fresh lemon wedge.