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 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
0.5 wedge Fresh Lemon
PREPARATION
Prepare the brown rice according to package directions until fluffy and set aside.
Snap the woody ends off the asparagus spears and steam them for about 5 minutes until they are tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until shimmering but not smoking.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden-brown crust forms.
Carefully flip the fillet and cook for another 3 minutes or until the fish is just opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus, then finish the dish with a fresh squeeze of lemon juice.