YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice with a side of tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus
1 tablespoon Lemon Juice
PREPARATION
Season the salmon fillet with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat until hot.
Place the salmon in the pan and sear for 4 to 5 minutes until the skin is crispy and golden.
Flip the fillet carefully and continue cooking for 3 to 4 minutes until the fish is opaque and flakes easily.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for about 4 minutes until tender-crisp.
Warm the pre-cooked brown rice and place it on a serving plate.
Top the rice with the seared salmon and serve alongside the steamed asparagus with a fresh squeeze of lemon juice.