YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
0.6 cup cooked Brown Rice
10 spears Asparagus
1 teaspoon Avocado Oil
1 wedge Lemon
PREPARATION
Cook the brown rice according to package directions until tender and fluffy.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque in the center.
While the salmon finishes, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until bright green.
Serve the salmon over the bed of brown rice with the asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.