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 bright lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
5 spears Asparagus
1 wedge Fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the woody ends off the asparagus and steam over boiling water for 3-5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and the flesh is cooked halfway through.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon reaches your desired level of doneness.
Arrange the brown rice and steamed asparagus on a plate.
Top with the seared salmon and serve immediately with a fresh lemon wedge for a bright finish.