YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7.2 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
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.
Fluff the pre-cooked brown rice and divide it onto a plate alongside the steamed asparagus.
Place the seared salmon on the plate, drizzle the entire dish with fresh lemon juice, and finish with a pinch of flaky sea salt.