YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Brown Rice
Pan-seared salmon and roasted asparagus served over fluffy brown rice, finished with a squeeze of fresh lemon and a crisp, golden crust.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus, toss with a pinch of sea salt, and roast for 12 to 15 minutes until tender and slightly charred.
Pat the salmon fillet dry with a paper towel and season both sides with 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 in the pan skin-side up and sear for 4 minutes without moving it to develop a golden-brown crust.
Carefully flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flakes easily with a fork.
Serve the salmon alongside the roasted asparagus and warm brown rice, finishing the dish with a fresh squeeze of lemon juice.