YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 ounces Salmon Fillet
0.4 cup Cooked Brown Rice
1 cup Asparagus Spears
0.5 Lemon
PREPARATION
Pat the salmon dry with a paper towel and season both sides with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat with a light spray of avocado oil.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for another 2 to 3 minutes until the center is just opaque and flakes easily.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 4 minutes until vibrant green.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.
Plate the salmon alongside the rice and asparagus, finishing the dish with a generous squeeze of fresh lemon juice.