YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.