YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and crisp steamed asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus
1 teaspoon Avocado Oil
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the tough, woody ends off the asparagus spears.
Place the asparagus in a steamer basket over boiling water and steam for 4 to 5 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 medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.
Carefully flip the salmon and cook for another 3 to 4 minutes until the fish flakes easily with a fork.
Serve the salmon alongside the brown rice and steamed asparagus with a fresh lemon wedge on the side.