YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and steamed asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Salmon Fillet
0.5 cup Cooked Brown Rice
10 spears Fresh Asparagus
1 tsp Avocado Oil
0.5 medium Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the avocado oil in a skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact.
Sear for 4 to 5 minutes until the skin is crispy and golden.
Flip the salmon and cook for another 2 to 3 minutes until it reaches your desired level of doneness.
Steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Serve the seared salmon alongside the warm brown rice and steamed asparagus.
Squeeze fresh lemon juice over the entire plate before serving.