YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over brown rice and steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until the oil shimmers.
Carefully place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes without moving it to achieve a crispy skin, then flip and cook for an additional 2 to 3 minutes.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are tender yet vibrant green.
Warm the pre-cooked brown rice and portion it onto a plate alongside the steamed asparagus.
Place the seared salmon on top and finish with a fresh squeeze of lemon juice and a final sprinkle of flaky sea salt.