YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.4 ounces Salmon Fillet
1/3 cup cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Season the salmon fillet with a pinch of sea salt and black pepper on both sides.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, steam the asparagus spears in a steamer basket for 3 to 5 minutes until they are tender-crisp and bright green.
Warm the pre-cooked brown rice in a small pot or microwave until heated through.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice just before serving for a bright finish.