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 asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7 oz Wild-Caught Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet 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 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 3 to 4 minutes until the salmon is just opaque in the center.
While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until tender-crisp and bright green.
Fluff the warm brown rice and plate it alongside the asparagus.
Top the rice with the seared salmon and serve immediately with a fresh lemon wedge for a zesty finish.