YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender asparagus, finished with a bright squeeze of lemon and a golden crust.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and reaches your desired doneness.
While the salmon cooks, steam the asparagus spears in a steamer basket for 4 to 5 minutes until they are tender-crisp and bright green.
Fluff the pre-cooked brown rice and plate it alongside the asparagus, topping with the seared salmon and a fresh squeeze of lemon.