YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with a crisp skin served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
5.2 oz Salmon Fillet
1/3 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Avocado Oil
1/2 Fresh Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for about 4 minutes until the skin is golden and crisp.
Flip the fillet carefully and cook for an additional 2-3 minutes until the fish flakes easily with a fork.
Steam the asparagus spears in a steamer basket for 3-4 minutes until they are tender yet still vibrant green.
Warm the pre-cooked brown rice and plate it alongside the salmon and asparagus.
Finish the dish with a generous squeeze of fresh lemon juice over the salmon and greens.