YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over fluffy brown rice and tender asparagus, finished with a squeeze of lemon and a bit of crispy skin.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and press gently with a spatula to ensure even contact.
Sear for about 4 to 5 minutes until the skin is golden and crispy, then flip and cook for another 2 to 3 minutes until the fish is just opaque.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice and toss it with the remaining teaspoon of olive oil.
Plate the salmon alongside the rice and asparagus, then drizzle the fresh lemon juice over the entire dish before serving.