YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
4.9 ounces Salmon Fillet
0.45 cup cooked Brown Rice
1 cup steamed Asparagus
0.85 teaspoon Avocado Oil
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Season the salmon fillet with a pinch of sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until the center is just opaque.
While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are vibrant green and tender-crisp.
Plate the salmon alongside the rice and asparagus, garnishing with a fresh lemon wedge if desired.