YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
4.9 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Rinse brown rice and cook according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus and steam over boiling water for 3-5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Serve the seared salmon immediately alongside the brown rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.