YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over brown rice and steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus
1 tsp Avocado Oil
1/4 Lemon
PREPARATION
Pat the salmon dry with a paper towel and season both sides with sea 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 4-5 minutes until the skin is golden and crisp.
Flip the fillet carefully and cook for another 3-4 minutes until the salmon is just opaque throughout.
Steam the asparagus spears over boiling water for 3-5 minutes until they are bright green and tender-crisp.
Serve the salmon over a bed of warm brown rice with the asparagus on the side, finished with a fresh squeeze of lemon.