YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
0.5 fresh Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat with a light coating of avocado oil spray.
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 continue cooking for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
Fluff the pre-cooked warm brown rice and plate it alongside the steamed asparagus.
Top the rice with the seared salmon and finish the entire dish with a generous squeeze of fresh lemon juice.