YOUR SOLIN GENERATED RECIPE
Seared Salmon 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
6.5 oz Salmon Fillet
1/3 cup cooked Brown Rice
1 cup Asparagus spears
1/2 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season 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 skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F.
While the salmon cooks, place asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until vibrant green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Arrange the salmon, rice, and asparagus on a plate and drizzle the entire dish with fresh lemon juice before serving.