YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
5 ounces Salmon Fillet
1/3 cup cooked Brown Rice
1 cup Asparagus spears
1/2 teaspoon Avocado Oil
1 teaspoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the woody ends from the asparagus and steam for 3 to 5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Serve the seared salmon alongside the brown rice and steamed asparagus.
Finish the dish by drizzling fresh lemon juice over the salmon and vegetables for a bright, clean flavor.