YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, featuring a perfectly golden crispy skin.
INGREDIENTS
7.05 ounces Salmon Fillet
0.2 cup cooked Brown Rice
100 grams Asparagus spears
0.5 teaspoon Olive Oil
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a high-quality non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy.
Flip the fillet carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
While the salmon sears, place the asparagus in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the rice and asparagus, garnishing with a fresh lemon wedge if desired.