YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with crispy skin served over nutty brown rice and tender asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
0.5 medium Lemon
1 pinch Sea Salt
PREPARATION
Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.
Wash the asparagus and trim the tough, woody ends from the bottom of the spears.
Pat the salmon fillet completely dry with a paper towel and season the skin and flesh with sea salt.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press lightly with a spatula to ensure even contact for a crispy skin.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and releases easily from the pan.
While the salmon sears, place the asparagus in a steamer basket over boiling water for 3 to 4 minutes until bright green and tender-crisp.
Flip the salmon and cook for an additional 2 minutes for a perfect medium doneness.
Plate the salmon alongside the brown rice and steamed asparagus, then finish with a fresh squeeze of lemon juice over the entire dish.