YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.7 ounces Salmon Fillet
1/4 cup cooked Brown Rice
1 cup Asparagus
1/2 teaspoon Avocado Oil
1/2 Lemon
PREPARATION
Cook the brown rice according to the package instructions until fluffy.
Trim the tough ends from the asparagus and steam them over boiling water for about five minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for four minutes on the skin side until the skin is perfectly crispy.
Gently flip the salmon and cook for another three minutes until the center is just opaque.
Serve the salmon immediately with the rice and asparagus, finishing the dish with a bright squeeze of fresh lemon.