YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
7 oz Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus
1 tsp Avocado Oil
1 Lemon Wedge
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the fillet and continue cooking for 2 to 3 minutes until the salmon is cooked through.
While the salmon sears, steam the asparagus spears for 4 to 5 minutes until they are bright green and tender-crisp.
Fluff the pre-cooked brown rice and plate it alongside the asparagus.
Top with the seared salmon and finish with a fresh squeeze of lemon juice.