YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
A cast-iron seared salmon fillet served with fiber-rich steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild-Caught Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus spears
1/2 tsp Avocado Oil
1/2 Fresh Lemon
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat the avocado oil in a cast-iron or stainless steel skillet over medium-high heat until 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 an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
While the salmon cooks, steam the asparagus spears for 3-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the rice and asparagus, finishing the entire dish with a generous squeeze of fresh lemon juice.