YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon for a bright, zesty touch.
INGREDIENTS
6 ounces Salmon Fillet
1/3 cup Cooked Brown Rice
1 cup Asparagus Spears
1/2 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the olive oil in a medium non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the fish is just opaque in the center and flakes easily with a fork.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4 minutes until vibrant green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water until heated through and fluffy.
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle everything with the fresh lemon juice for a bright finish.