YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Wild-caught salmon seared until golden and served over nutty brown rice with crisp-tender asparagus, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Rinse the brown rice thoroughly and simmer in water according to package directions until tender and fluffy.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea 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 sear for 4 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the center is just opaque.
While the salmon finishes, steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until bright green and tender-crisp.
Arrange the brown rice on a plate, top with the seared salmon, and serve the asparagus alongside with a fresh lemon wedge.