YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
1 cup Asparagus
1/3 cup cooked Brown Rice
1/2 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
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 4-5 minutes until the skin is golden and crispy.
Flip the fillet and continue cooking for another 2-3 minutes until the fish is opaque and flakes easily.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until vibrant green.
Fluff the pre-cooked brown rice and plate it alongside the steamed asparagus.
Top with the seared salmon and drizzle the entire plate with fresh lemon juice for a bright finish.