YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon with crispy skin served over nutty brown rice and tender asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
5.5 oz Salmon Fillet
1/3 cup cooked Brown Rice
12 Asparagus spears
1/2 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Cook the brown rice according to package instructions until tender and set aside.
Trim the woody ends from the asparagus spears and steam them for 4-6 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with 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 skin-side down in the pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and reaches your desired level of doneness.
Serve the salmon immediately alongside the brown rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice and a pinch of lemon zest for a bright pop of flavor.