YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1/2 teaspoon Avocado Oil
1/2 fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions until fluffy and tender.
Trim the tough ends of the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season 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 shimmering.
Place the salmon in the pan flesh-side down and sear for 4 minutes without moving it to develop a golden crust.
Flip the salmon carefully and cook for an additional 3-4 minutes until the fish flakes easily with a fork.
Serve the salmon immediately over the brown rice and steamed asparagus with a fresh squeeze of lemon juice.