YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
9 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup steamed Asparagus
1/2 cup shelled Edamame
1 teaspoon Avocado Oil
PREPARATION
Prepare the brown rice according to package instructions if not using pre-cooked rice.
Steam the asparagus spears and shelled edamame together for 5-7 minutes until they are tender but still vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan and sear for 4 to 5 minutes without moving it to develop a golden crust.
Carefully flip the fillet and cook for another 3 to 4 minutes until the salmon is flaky and cooked to your preference.
Arrange the brown rice on a plate, top with the seared salmon, and serve alongside the steamed vegetables with a fresh lemon wedge.