YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
6.2 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 Lemon wedge
PREPARATION
Prepare the brown rice according to package instructions until fluffy and tender.
Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until vibrant green.
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 extra virgin olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact, searing for 4 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the internal temperature reaches 135-140 degrees Fahrenheit.
Arrange the salmon on a plate alongside the brown rice and steamed asparagus.
Finish the dish with a squeeze of fresh lemon juice over the fish and vegetables for a bright, clean flavor.