YOUR SOLIN GENERATED RECIPE
Pan Seared Salmon with Roasted Vegetables and Brown Rice
Pan-seared salmon and roasted vegetables served over fluffy brown rice, topped with a squeeze of zesty lemon.
INGREDIENTS
5.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
100 grams Asparagus spears
75 grams Red Bell Pepper, sliced
1 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C).
Arrange the asparagus and sliced red bell peppers on a baking sheet, drizzle with half of the avocado oil, and season with a pinch of sea salt.
Roast the vegetables for 15 to 18 minutes until they are tender and slightly charred.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining 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 to 5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is cooked through to your preference.
Fluff the pre-cooked brown rice and place it in a bowl or on a plate.
Top the rice with the roasted vegetables and the seared salmon fillet.
Drizzle the fresh lemon juice over the entire dish before serving.