YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over fluffy brown rice and tender asparagus, finished with a squeeze of fresh lemon and toasted sesame seeds.
INGREDIENTS
7.5 ounces Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Asparagus Spears
1.5 teaspoons Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon fillet in the pan, skin-side down if applicable, and sear for 4-5 minutes without moving it to ensure a crisp exterior.
Carefully flip the salmon and continue cooking for 2-3 minutes until it reaches your desired level of doneness.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.
Plate the brown rice as a base, top with the seared salmon, and serve the steamed asparagus on the side.
Drizzle the entire dish with fresh lemon juice and garnish with toasted sesame seeds if desired.