YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
0.5 medium Lemon
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Cook the brown rice according to package directions until fluffy and tender.
Trim the tough woody ends of the asparagus and steam for 4-6 minutes until vibrant green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a cast-iron or non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it until the skin is crispy and golden.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and reaches your desired level of doneness.
Serve the seared salmon over a bed of the warm brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.