YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with a side of tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6 oz Salmon Fillet
1/3 cup cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Prepare the brown rice ahead of time according to package instructions until tender and fluffy.
Trim the tough, woody ends off the asparagus and steam for 3 to 5 minutes until they reach a tender-crisp texture.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the avocado oil in a high-quality non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a crisp exterior.
Carefully flip the fillet and cook for an additional 3 minutes or until the internal temperature reaches your desired level of doneness.
Arrange the brown rice and steamed asparagus on a plate, top with the salmon, and finish with a fresh squeeze of lemon juice.