YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and flaky sea salt.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Lemon juice
PREPARATION
Season the salmon fillet with a pinch of sea salt and black pepper.
Heat the avocado oil in a medium skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.
While the salmon cooks, steam the asparagus spears in a steamer basket for 4 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and asparagus, then drizzle the entire dish with fresh lemon juice and a touch of flaky sea salt.