YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
6.2 ounces Salmon Fillet
1/3 cup cooked Brown Rice
1.5 cups Asparagus spears
0.5 teaspoon Avocado Oil
1 tablespoon Lemon juice
PREPARATION
Place the asparagus spears in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel 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 down and sear for 4 minutes without moving it to ensure a crisp exterior.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the warm brown rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.