YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon and steamed asparagus served over brown rice, finished with a bright and zesty squeeze of lemon.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Avocado Oil
PREPARATION
Cook the brown rice according to the package instructions until fluffy and set aside.
Trim the woody ends off the asparagus spears and steam them over boiling water for about 5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is cooked through to your preference.
Plate the seared salmon alongside the brown rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.