YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice.
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 non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down 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 fish is opaque and flakes easily.
While the salmon cooks, steam the asparagus spears in a steamer basket for 4 to 5 minutes until they are bright green and tender-crisp.
Plate the salmon alongside the brown rice and asparagus, finishing the dish with a generous squeeze of zesty fresh lemon.