YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and fluffy brown rice, finished with a squeeze of fresh lemon and perfectly crispy skin.
INGREDIENTS
5.2 ounces Salmon Fillet
1/4 cup cooked Brown Rice
1 cup Asparagus spears
1/2 teaspoon Avocado Oil
1 wedge Lemon
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season the flesh side with a pinch of 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 press down lightly with a spatula to ensure even contact for a crispy skin.
Sear for 4-5 minutes without moving it, then flip and cook for an additional 2-3 minutes until your desired doneness is reached.
While the salmon cooks, steam the asparagus spears over boiling water for 3-4 minutes until they are bright green and tender-crisp.
Fluff the pre-cooked brown rice and plate it alongside the steamed asparagus.
Top with the seared salmon and finish the entire dish with a fresh squeeze of lemon juice.