YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender-crisp asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
3/4 cup cooked Brown Rice
1 cup fresh Asparagus
1/2 teaspoon Olive Oil
Salt and pepper to taste
Lemon wedge for garnish
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Trim the woody ends from the asparagus spears and steam them in a basket over boiling water until bright green and tender-crisp.
Prepare the brown rice according to the package instructions until fluffy and nutty.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the center is just opaque.
Plate the salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.