YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
6 ounces Salmon Fillet
1/3 cup cooked Brown Rice
1 cup Asparagus spears
1/2 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until it reaches your preferred level of doneness.
While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are tender-crisp and vibrant green.
Serve the seared salmon alongside the brown rice and steamed asparagus.
Finish the dish by drizzling fresh lemon juice over the salmon and vegetables for a clean, bright flavor.