YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Avocado Oil
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
Trim the woody ends of the asparagus spears and steam them over boiling water for 4-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a medium non-stick skillet over medium-high heat until shimmering.
Carefully place the salmon in the pan and sear for 4 minutes on the first side to develop a golden crust.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through and flakes easily with a fork.
Serve the salmon immediately alongside the brown rice and asparagus, garnished with fresh lemon zest or a squeeze of juice.