YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
1/3 cup cooked Brown Rice
1 cup Asparagus
1 teaspoon Avocado Oil
PREPARATION
Season the salmon fillet with a pinch of sea salt and black pepper.
Heat the avocado oil in a cast-iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Flip the fillet carefully and cook for another 2-3 minutes until the center is just opaque.
Steam the asparagus spears in a steamer basket for 3-5 minutes until they are bright green and tender-crisp.
Fluff the cooked brown rice and plate it alongside the salmon and asparagus.
Garnish the dish with a fresh lemon wedge to brighten the flavors.