YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and flaky sea salt.
INGREDIENTS
4.5 ounces Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy and golden.
Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is cooked through to your preference.
While the salmon cooks, steam the trimmed asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.
Fluff the pre-cooked brown rice and place it on a plate alongside the steamed asparagus.
Top with the seared salmon fillet, drizzle with fresh lemon juice, and finish with a sprinkle of flaky sea salt.