YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse the brown rice and cook according to package instructions until tender and fluffy.
Wash the asparagus and trim the woody ends, then set aside.
Pat the salmon dry with a paper towel and season both sides with salt and pepper.
Heat olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
While the salmon finishes, steam the asparagus in a steamer basket for 3-5 minutes until bright green and tender-crisp.
Plate the seared salmon with a scoop of brown rice and the steamed asparagus, finishing with a fresh squeeze of lemon juice.