YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, citrusy aroma.
INGREDIENTS
6 ounces Salmon Fillet
0.4 cup cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Season the salmon fillet with sea salt and black pepper on both sides.
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is cooked through to your preference.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until hot and fluffy.
Plate the seared salmon alongside the rice and steamed asparagus, finishing the entire dish with a generous squeeze of fresh lemon juice.