YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice with a side of tender asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6 oz Salmon Filet
1/2 cup cooked Brown Rice
1 cup steamed Asparagus
1 tsp Avocado Oil
1 tbsp fresh Lemon Juice
PREPARATION
Cook the brown rice according to package instructions until fluffy and set aside.
Trim the woody ends of the asparagus and steam for 4-5 minutes until bright green and tender-crisp.
Pat the salmon filet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and sear for 4 minutes until the skin is golden and crispy.
Flip the filet carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice just before serving for a bright, clean finish.