YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon with crispy skin served alongside nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
8 ounces Salmon Fillet
0.75 cup cooked Brown Rice
1 cup fresh Asparagus
1 teaspoon Avocado Oil
1 clove Garlic, minced
1 wedge Lemon
PREPARATION
Rinse and cook the brown rice according to package instructions until tender.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt, pepper, and the minced garlic.
Heat the avocado oil in a cast-iron or non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon skin-side down in the hot pan and press down lightly with a spatula to ensure even contact.
Sear for 4-5 minutes without moving the fish until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through and flakes easily.
Serve the seared salmon immediately over the brown rice with the steamed asparagus on the side.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.