YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice with tender steamed asparagus, finished with a bright and zesty lemon squeeze.
INGREDIENTS
6.2 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
10 spears Asparagus
1 teaspoon Avocado Oil
1 wedge Lemon
PREPARATION
Season the salmon fillet with sea salt and black pepper on both sides.
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.
Flip the salmon and continue cooking for 3 minutes or until it reaches your preferred doneness.
Steam the asparagus spears for about 4 minutes until they are tender yet still vibrant green.
Serve the seared salmon and steamed asparagus over a bed of warm brown rice.
Finish the dish with a fresh squeeze of lemon juice for a bright pop of flavor.