YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
10 ounces Pink Salmon Fillet
0.5 cup cooked Brown Rice
1 cup fresh Asparagus
1 teaspoon Avocado Oil
0.5 fresh Lemon
PREPARATION
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 avocado oil in a large non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden-brown crust forms.
Carefully flip the salmon and continue cooking for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a generous squeeze of fresh lemon juice.