YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with tender steamed asparagus and nutty brown rice, finished with a bright squeeze of lemon and a touch of flaky sea salt.
INGREDIENTS
5.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
100 grams Asparagus
0.5 teaspoon Avocado Oil
1 wedge Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is crispy and golden.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Fluff the pre-cooked brown rice and place it on a plate.
Arrange the seared salmon and steamed asparagus over the rice.
Finish the dish with a fresh squeeze of lemon juice and an extra sprinkle of flaky sea salt if desired.