YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
0.5 Lemon
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.
While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.
Plate the salmon alongside the brown rice and asparagus, finishing the dish with a generous squeeze of fresh lemon juice.