YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.25 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily.
While the salmon cooks, steam the asparagus spears for 3-5 minutes until tender-crisp and bright green.
Fluff the pre-cooked brown rice and place it on a plate.
Top the rice with the seared salmon and serve the steamed asparagus on the side.
Finish the dish with a fresh squeeze of lemon juice and an extra pinch of flaky sea salt.