YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with fluffy brown rice and steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Salmon Fillet
0.75 cup Cooked Brown Rice
10 Asparagus Spears
0.5 tsp Avocado Oil
1 tbsp Lemon Juice
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 until shimmering.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and steamed asparagus.
Finish the dish by drizzling fresh lemon juice over the salmon and vegetables for a bright, clean flavor.