YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
0.45 cup cooked Brown Rice
1 cup fresh Asparagus
0.5 teaspoon Avocado Oil
Fresh Lemon wedge
Sea salt and black pepper
PREPARATION
Rinse the brown rice and cook in water according to package directions until tender and fluffy.
Trim the woody ends off the asparagus spears and steam them for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with 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 down and sear for 4 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus.
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.