YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
5.2 oz Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Cook the brown rice according to the package instructions until tender and fluffy.
Trim the tough, woody ends off the asparagus and steam them over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of 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 in the pan skin-side down and sear for 4 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Plate the salmon alongside the rice and asparagus, then drizzle everything with fresh lemon juice before serving.