YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
7.6 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus
0.5 teaspoon Avocado Oil
0.5 medium Lemon
PREPARATION
Season the salmon fillet generously with sea salt and cracked black pepper.
Heat the avocado oil in a cast-iron or heavy-bottomed skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 3-4 minutes until the salmon is opaque and reaches an internal temperature of 145°F.
While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are vibrant green and tender-crisp.
Fluff the pre-cooked brown rice and place it on a plate.
Serve the seared salmon over the rice with the steamed asparagus on the side.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.