YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside steamed asparagus and fluffy brown rice, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
5 oz Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
Lemon wedge and sea salt for garnish
PREPARATION
Pat the salmon fillet dry with paper towels 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 up and sear for 4 to 5 minutes until a golden crust forms.
Carefully flip the fillet and continue cooking for another 3 to 4 minutes until the salmon is opaque and the skin is crisp.
While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.