YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Cast-iron seared salmon paired with fiber-rich brown rice and steamed asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
1 Lemon wedge
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a cast-iron or non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and press gently with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is crispy and golden.
Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon over the brown rice with the steamed asparagus on the side.
Finish the dish with a fresh squeeze of lemon juice and a sprinkle of flaky sea salt.