YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
4.5 oz Salmon Fillet
1/3 cup Cooked Brown Rice
1 cup Asparagus
0.5 tsp Avocado Oil
0.5 medium Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with 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 cook for another 2-3 minutes until the salmon is opaque and flakes easily.
Steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until tender and bright green.
Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.
Serve immediately with a fresh squeeze of lemon juice for a bright finish.