YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with a side of tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 oz Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
2 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice and warm it through.
Trim the woody ends off the asparagus and steam for 4-6 minutes until tender-crisp and bright green.
Pat the salmon fillet completely 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 or cast-iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F and the fish flakes easily.
Plate the salmon over the warm brown rice with the steamed asparagus on the side.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.