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 fresh lemon.
INGREDIENTS
6.2 oz Salmon Fillet
1/3 cup cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
1 tbsp Lemon juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot skillet and press down gently with a spatula to ensure even contact for a crispy skin.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and releases easily from the pan.
Flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque in the center.
While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright, citrusy finish.