YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon paired with nutty brown rice and asparagus, finished with a squeeze of fresh lemon for a bright, tender-crisp bite.
INGREDIENTS
5.4 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
0.25 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and add the avocado oil, swirling to coat the pan.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and continue cooking for 2 to 3 minutes or until it reaches your desired level of doneness.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.