YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Asparagus
PREPARATION
Rinse the asparagus and trim the woody ends from the stalks.
Steam the asparagus for 4-5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat a non-stick skillet over medium-high heat with a light mist of avocado oil spray.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Warm the pre-cooked brown rice and plate it alongside the seared salmon and steamed asparagus.
Finish the dish with a generous squeeze of fresh lemon juice over the salmon and greens.