YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender steamed asparagus, featuring a perfectly crisp skin.
INGREDIENTS
5.2 oz Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions until fluffy and set aside.
Trim the woody ends off the asparagus and steam until they are tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat the avocado oil in a skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crisp.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.