YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender asparagus, topped with a jammy soft-boiled egg for a rich, satisfying finish.
INGREDIENTS
6 oz Salmon Fillet
1 Large Egg
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
PREPARATION
Bring a small pot of water to a boil, carefully lower in the egg, and simmer for 6.5 minutes for a jammy yolk.
Immediately transfer the egg to an ice bath for 2 minutes, then gently peel and slice in half.
Steam the asparagus spears over boiling water for 3 to 5 minutes until they are 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 black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes, then flip and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.
Warm the pre-cooked brown rice and place it at the base of a shallow bowl.
Top the rice with the seared salmon, steamed asparagus, and the halved soft-boiled egg.