YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.2 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
0.5 fresh Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and continue cooking for 2 to 3 minutes until the fish is opaque and flakes easily.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water until heated through.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables for a bright, citrusy touch.