YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice.