YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
5.47 ounces Salmon Fillet
0.5 cup cooked Brown Rice
150 grams fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp and bright green.
Pat the salmon fillet completely dry with paper towels and season lightly with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily.
Plate the brown rice and asparagus, top with the seared salmon, and drizzle the fresh lemon juice over the entire dish.