YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with crispy skin served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Brown Rice (cooked)
1 cup Asparagus
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare brown rice according to package instructions until fluffy and set aside.
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 non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
While the salmon cooks, steam the asparagus spears over boiling water for 4-5 minutes until they are bright green and tender-crisp.
Plate the cooked brown rice and asparagus alongside the salmon and drizzle with fresh lemon juice before serving.