YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and steam over boiling water until tender-crisp, about 3 to 5 minutes.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon skin-side up in the pan and sear for 4 to 5 minutes without moving it to develop a golden crust.
Carefully flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.
Plate the seared salmon alongside the warm brown rice and steamed asparagus, serving with a fresh lemon wedge if desired.