YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
0.5 medium Lemon
PREPARATION
Cook brown rice according to package instructions or use pre-cooked portions.
Trim the woody ends off the asparagus and steam until tender-crisp, about 4-5 minutes.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Plate the salmon alongside the brown rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables before serving.