YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
7.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Avocado Oil
1 wedge Fresh Lemon
PREPARATION
Cook the brown rice according to package instructions and set aside.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and black pepper.
Heat the avocado oil in a non-stick 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 golden and crisp.
Carefully flip the salmon and cook for another 2 to 3 minutes until cooked through to your preference.
While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 4 to 5 minutes until bright green and tender-crisp.
Serve the seared salmon alongside the brown rice and steamed asparagus, finishing the dish with a squeeze of fresh lemon juice.