YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
0.6 cup cooked Brown Rice
1.5 cups Asparagus spears
1 teaspoon Avocado Oil
Fresh lemon wedge
Sea salt and black pepper to taste
PREPARATION
Season the salmon fillet generously with sea salt and black pepper on both sides.
Heat the avocado oil in a cast-iron or 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.
Carefully flip the salmon and cook for an additional 2 to 3 minutes, or until it reaches your preferred level of doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave and fluff with a fork.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables for a bright, zesty pop of flavor.