YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7.5 ounces Salmon Fillet
0.5 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 both sides with a pinch of 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 skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for an additional 3 to 4 minutes until the internal temperature reaches your desired level of doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the seared salmon alongside the brown rice and steamed asparagus, then finish the entire dish with a fresh squeeze of lemon juice.