YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon with a crispy skin, served alongside nutty brown rice and tender steamed asparagus with a bright squeeze of lemon.
INGREDIENTS
6.35 oz Wild Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Rinse brown rice and cook according to package instructions until tender and fluffy.
Trim the woody ends of the asparagus and steam over boiling water for 3-5 minutes until vibrant green and fork-tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of 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 hot pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily.
Arrange the cooked brown rice and steamed asparagus on a plate.
Top with the seared salmon fillet and drizzle the entire dish with fresh lemon juice before serving.