YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the woody ends off the asparagus spears.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
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 to 5 minutes until the skin is crispy.
Flip the salmon and cook for another 2 to 3 minutes until cooked through to your preference.
While salmon is searing, steam the asparagus in a steamer basket for 4 to 5 minutes until tender-crisp.
Serve the salmon over the rice with the asparagus on the side, finished with a fresh squeeze of lemon juice.