YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 oz Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1/2 tsp Avocado Oil
1 Lemon Wedge
PREPARATION
Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.
Trim the woody ends off the asparagus spears and steam them for 4-6 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely 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 or cast-iron skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan, skin-side down, and press gently with a spatula to ensure even contact; cook for 4-5 minutes until the skin is crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked to your preferred level of doneness.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables for a bright, clean finish.