YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
5 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
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 the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for another 2 to 3 minutes until the center is just opaque and the fish flakes easily.
While the salmon is searing, place the asparagus spears in a steamer basket over boiling water and steam for 4 to 5 minutes until bright green and tender.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the seared salmon alongside the rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.