YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and steamed asparagus, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice.
Trim the woody ends off the asparagus and steam until tender-crisp, about 4-5 minutes.
Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is cooked through and flaky.
Plate the salmon alongside the rice and asparagus, drizzling the fresh lemon juice over the entire dish before serving.