YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet with nutty brown rice and steamed asparagus, finished with a bright squeeze of lemon and perfectly crispy skin.
INGREDIENTS
6.2 ounces Salmon Fillet
0.4 cup cooked Brown Rice
1 cup Asparagus spears
0.6 teaspoon Avocado Oil
PREPARATION
Rinse the brown rice and cook according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet thoroughly dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
Plate the seared salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.