YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
7 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
Cook the brown rice according to package instructions until tender and fluffy.
Pat the salmon fillet completely 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 or cast iron skillet over medium-high heat.
Once the pan is hot, place the salmon skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon sears, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Plate the brown rice, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon juice.