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 bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
1/3 cup cooked Brown Rice
1.5 cups Asparagus
0.7 teaspoon Avocado Oil
2 teaspoons Lemon Juice
PREPARATION
Rinse the brown rice and cook in a small pot with water until tender and fluffy.
Trim the tough ends of the asparagus and steam over boiling water for 4-5 minutes until vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.
Heat the avocado oil in a heavy skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it until the skin is golden and crisp.
Flip the fillet carefully and continue cooking for 2-3 minutes until the salmon is just opaque in the center.
Arrange the rice and asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice.