YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
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
Prepare the brown rice according to package instructions and set aside.
Trim the tough, woody ends off the asparagus and steam them over boiling water for 4 to 5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure the skin becomes crisp.
Carefully flip the fillet and cook for another 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.
Serve the salmon immediately alongside the brown rice and steamed asparagus, drizzling the fresh lemon juice over the fish for a bright finish.