YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild-Caught Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus Spears
1 teaspoon Avocado Oil
1/2 Fresh Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper
Heat avocado oil in a skillet over medium-high heat until shimmering
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is crisp
Flip the salmon carefully and cook for another 2 to 3 minutes until your desired level of doneness is reached
Steam the asparagus spears in a steamer basket for 3 to 5 minutes until they are bright green and tender-crisp
Fluff the pre-cooked brown rice with a fork and place it on the plate
Serve the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice and a touch of sea salt