YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and brown rice, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.
INGREDIENTS
6.8 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package directions until fluffy and set aside.
Season the salmon fillet generously with sea salt and cracked black pepper on both sides.
Heat the avocado oil in a high-quality non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for about 4-5 minutes until the skin is perfectly crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the center is just opaque and the salmon flakes easily.
While the salmon cooks, steam the asparagus spears over boiling water for 4-5 minutes until tender-crisp and vibrant green.
Serve the seared salmon alongside the brown rice and steamed asparagus, finishing with a bright squeeze of fresh lemon juice.