YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet 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 lemon.
INGREDIENTS
10 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package instructions or use pre-cooked portions to save time.
Trim the woody ends off the asparagus and steam them in a basket over boiling water until tender-crisp, about 4 to 5 minutes.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a high-quality non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4 to 5 minutes without moving it to develop a golden crust.
Carefully flip the fillet and cook for an additional 3 to 4 minutes until the fish flakes easily with a fork.
Arrange the salmon on a plate next to the rice and asparagus, then drizzle everything with fresh lemon juice before serving.