YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender asparagus, finished with a squeeze of lemon for a bright, zesty touch.
INGREDIENTS
5.5 ounces Salmon Filet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Cook the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp and vibrant green.
Pat the salmon filet completely dry with a paper towel and season lightly with sea salt and cracked 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 sear for 4-5 minutes without moving it until the skin is crispy.
Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
Plate the seared salmon alongside the warm brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice just before serving to brighten the flavors.