YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Avocado Oil
1 wedge Fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the woody ends from the asparagus and steam for 5-7 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat avocado oil in a non-stick skillet over medium-high heat.
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.
Serve the seared salmon alongside the brown rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the salmon and greens.