YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a touch of crispy skin.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus
1 teaspoon Avocado Oil
1 wedge Lemon
PREPARATION
Cook brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus and steam for 3 to 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 avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes without moving it until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the fish is opaque and reaches your desired doneness.
Plate the seared salmon alongside the brown rice and steamed asparagus, then finish with a fresh squeeze of lemon juice.