YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
10 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus and steam in a basket over boiling water for 5-7 minutes until vibrant green.
Pat the salmon fillet dry with a paper towel 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 skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for another 3-4 minutes until the fish flakes easily with a fork.
Arrange the salmon on a plate alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.