YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with crisp-tender steamed asparagus and fluffy brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus and steam over boiling water for 3 to 5 minutes until vibrant green.
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 skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is just opaque in the center.
Serve the seared salmon over the brown rice with the asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.