YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Salmon Fillet
0.75 cup cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Avocado Oil
Lemon wedge and sea salt for seasoning
PREPARATION
Pat the salmon fillet completely 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 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 it reaches your desired level of doneness.
While the salmon sears, place the asparagus in a steamer basket over boiling water and cook for 3-5 minutes until vibrant green and tender-crisp.
Fluff the pre-cooked brown rice and plate it alongside the steamed asparagus.
Top with the seared salmon and finish with a fresh squeeze of lemon juice.