YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
0.5 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 3 to 4 minutes or until it reaches your desired level of doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 6 minutes until tender-crisp and bright green.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.