YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7.5 ounces Salmon Fillet
0.33 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
0.5 medium Lemon
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 four to five minutes until the skin is crisp.
Flip the salmon carefully and cook for another two to three minutes until the center is just opaque.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for four minutes until tender-crisp.
Fluff the pre-cooked brown rice and plate it alongside the steamed asparagus.
Top with the seared salmon and finish with a fresh squeeze of lemon juice.