YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
1/2 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 lightly with sea salt and cracked black 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 4-5 minutes until the skin is crispy and golden.
Carefully flip the fillet and continue cooking for another 2-3 minutes until the salmon is just cooked through.
While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until they are vibrant green and tender-crisp.
Reheat the pre-cooked brown rice in a small pot with a splash of water or in the microwave until steaming.
Arrange the salmon, rice, and asparagus on a plate and drizzle the entire dish with fresh lemon juice before serving.