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
7 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado oil
1 tablespoon Lemon juice
1 clove Garlic
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes without moving it to develop a golden crust.
Flip the fillet carefully and continue cooking for another 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 5 minutes until vibrant green and tender.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the salmon alongside the rice and asparagus, then finish the dish with a drizzle of fresh lemon juice and minced garlic.