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 bright, zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
0.75 cup cooked Brown Rice
150 grams Asparagus
0.5 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet 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 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F.
While the salmon cooks, place the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.
Fluff the pre-cooked brown rice and place it on a plate alongside the steamed asparagus.
Top with the seared salmon and finish the dish with a squeeze of fresh lemon juice for a bright, citrusy aroma.