YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with a golden crispy skin, served alongside fluffy brown rice and tender steamed asparagus with a bright squeeze of fresh lemon.
INGREDIENTS
7.2 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea 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 skillet skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and releases easily from the pan.
Flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until vibrant green and tender-crisp.
Plate the warm brown rice and arrange the steamed asparagus alongside it.
Top the rice with the seared salmon and finish the entire dish with a fresh squeeze of lemon juice.