YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to the package instructions until fluffy.
Trim the woody ends from the asparagus spears and steam them for about five minutes until they are tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until it begins to shimmer.
Place the salmon in the hot pan skin-side down and sear for four minutes until the skin is golden and crisp.
Carefully flip the fillet and continue cooking for another two to three minutes until the fish is just opaque.
Arrange the salmon over the bed of brown rice and asparagus then finish with a fresh squeeze of lemon juice.