YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1/2 Lemon
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked frozen brown rice for convenience.
Trim the woody ends off the asparagus and steam for 3 to 5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy and releases easily.
Carefully flip the salmon and cook for another 2 to 3 minutes until the center is just opaque.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.