YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with a side of steamed asparagus and a bright squeeze of lemon for a refreshing, zesty finish.
INGREDIENTS
8 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
0.5 fresh Lemon
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice to save time.
Trim the woody ends from the asparagus and steam until crisp-tender, approximately 4-5 minutes.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt.
Heat the avocado oil in a cast-iron or stainless steel skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Serve the salmon over the warm brown rice with the steamed asparagus on the side.
Finish the dish with a generous squeeze of fresh lemon juice over the salmon and vegetables.