YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Salmon Filet
2/3 cup cooked Brown Rice
1 cup fresh Asparagus
1 teaspoon Avocado Oil
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the woody ends from the asparagus and steam for 4-5 minutes until tender-crisp.
Pat the salmon filet 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 shimmering.
Place the salmon in the pan and sear for 4 minutes without moving it to develop a golden crust.
Flip the salmon and cook for an additional 3 minutes or until it reaches your desired level of doneness.
Plate the salmon alongside the brown rice and steamed asparagus, serving immediately with an optional lemon wedge.