YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Brown Rice and Steamed Asparagus
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
9 ounces Salmon Fillet
1 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet 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 it begins to shimmer.
Carefully place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until tender-crisp.
Place the warm cooked brown rice on a plate and top with the seared salmon fillet.
Arrange the steamed asparagus on the side and drizzle the entire dish with fresh lemon juice before serving.