YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with a crisp golden skin, served alongside nutty brown rice and tender steamed asparagus for a clean and vibrant meal.
INGREDIENTS
5 oz Salmon Fillet
1/3 cup cooked Brown Rice
1 cup Asparagus
1/2 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet 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 it begins to shimmer.
Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crisp.
Carefully flip the salmon fillet and continue cooking for another 2 to 3 minutes until the center is just opaque.
While the salmon is searing, place the asparagus spears in a steamer basket over boiling water and steam for 3 to 5 minutes until they are tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until steaming.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.