YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 oz Salmon Fillet
0.5 cup cooked Brown Rice
10 Asparagus spears
1 tsp Avocado Oil
0.5 Lemon
PREPARATION
Rinse the asparagus and trim the tough, woody ends from the bottom of the stalks.
Place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
Pat the salmon fillet completely 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.
Carefully place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a crisp skin.
Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked through and opaque.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the rice and asparagus, then squeeze the fresh lemon over the fish for a bright finish.