YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender-crisp asparagus, finished with a squeeze of bright lemon and a touch of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions if not using pre-cooked rice.
Trim the tough, woody ends off the asparagus spears.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the hot skillet, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.
While the salmon is cooking, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.
Arrange the cooked brown rice on a plate, top with the steamed asparagus and seared salmon.
Drizzle the entire dish with fresh lemon juice before serving.