YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
Lemon wedge for serving
PREPARATION
Prepare the brown rice according to package instructions if not using pre-cooked rice.
Trim the woody ends off the asparagus and set aside.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp.
Flip the salmon and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.
Plate the salmon alongside the brown rice and steamed asparagus.
Finish with a fresh squeeze of lemon juice over the fish and vegetables for a bright, zesty flavor.