YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with brown rice and tender asparagus, finished with a squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
6 oz Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Avocado Oil
PREPARATION
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 skin-side down in the hot pan and press gently with a spatula to ensure even contact for a crisp skin.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and releases easily from the pan.
Flip the fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches 125-130°F for medium-rare.
While the salmon sears, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Serve the salmon alongside the warm brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.