YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.17 oz Salmon Fillet
1/3 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 tsp Avocado Oil
PREPARATION
Pat the salmon fillet completely dry with a paper towel 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 skin-side down in the hot skillet and press down gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the crispy salmon alongside the brown rice and steamed asparagus, serving immediately with a fresh lemon wedge.