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 fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Salmon Fillet
0.4 cup Brown Rice (cooked)
1 cup Asparagus
0.5 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the woody ends from the asparagus spears and steam them for 4-6 minutes until they are tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of 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 press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Serve the seared salmon alongside the brown rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables for a bright, clean flavor.