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 bright, zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1/2 fresh Lemon
PREPARATION
Rinse the brown rice and cook according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon fillet skin-side up in the pan and sear for 4 minutes until a golden-brown crust forms.
Carefully flip the salmon and cook for another 3-4 minutes until the skin is crispy and the fish is cooked through to your preference.
Plate the seared salmon alongside the warm brown rice and steamed asparagus.
Finish the dish with a generous squeeze of fresh lemon juice over the salmon and greens for a bright pop of flavor.