YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
1/3 cup cooked Brown Rice
10 spears Asparagus
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
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 stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes without moving it until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque in the center.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 4 minutes until tender-crisp and bright green.
Fluff the warm pre-cooked brown rice with a fork and plate it alongside the steamed asparagus.
Top the rice with the seared salmon and finish the entire dish with a fresh squeeze of lemon juice.