YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet with crispy skin served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
7 oz Wild-Caught Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Prepare the brown rice according to package directions and set aside.
Pat the salmon fillet 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 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.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just cooked through.
While the salmon cooks, steam the asparagus spears in a steamer basket for 3 to 5 minutes until they are bright green and tender-crisp.
Arrange the brown rice on a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.