YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice with tender steamed asparagus and a squeeze of zesty lemon for a bright, citrusy finish.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for four to five minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another two to three minutes until the fish is opaque and flakes easily.
While the salmon cooks, steam the asparagus spears for three to four minutes until they are bright green and tender-crisp.
Plate the seared salmon over the warm brown rice and serve alongside the steamed asparagus with a fresh squeeze of lemon juice.