YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice with a side of tender steamed asparagus and a squeeze of zesty fresh lemon.
INGREDIENTS
5.5 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet 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 the oil is shimmering.
Place the salmon fillet in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily with a fork.
While the salmon is searing, steam the asparagus spears over boiling water for 3-5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the plate.
Serve the seared salmon over the rice with the asparagus on the side, finishing the entire plate with a fresh squeeze of lemon juice.