YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with crisp skin served over nutty brown rice and tender steamed asparagus, finished with a squeeze of 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
Rinse the asparagus and trim the woody ends.
Steam the asparagus for 5-7 minutes until tender but still bright green.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for another 2-3 minutes until desired doneness is reached.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the rice and asparagus, then drizzle everything with fresh lemon juice.