YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet with a perfectly crispy skin, served alongside nutty brown rice and tender steamed asparagus.
INGREDIENTS
6 ounces Salmon Fillet
0.4 cup cooked Brown Rice
1 cup Asparagus
0.5 teaspoon Avocado Oil
PREPARATION
Cook the brown rice according to package directions and set aside.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until it reaches your preferred level of doneness.
Steam the asparagus spears for 3-5 minutes until they are bright green and fork-tender.
Serve the seared salmon over the brown rice with the steamed asparagus on the side.