YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice with tender steamed asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
7.2 oz Salmon Fillet
0.33 cup cooked Brown Rice
10 spears Asparagus
1 tsp Avocado Oil
1 Lemon wedge
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Pat the salmon fillet dry with a paper towel and season both sides with 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 in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just cooked through.
While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are tender yet still vibrant green.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Finish the dish with a generous squeeze of fresh lemon juice and an extra sprinkle of flaky sea salt.