YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with tender steamed asparagus and nutty brown rice, featuring a perfectly golden, crispy skin.
INGREDIENTS
7 oz Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Avocado Oil
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice to save time.
Pat the salmon fillet dry with a paper towel and season both sides 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 the oil is shimmering.
Place the salmon skin-side down in the hot pan and press gently with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired level of doneness.
Plate the salmon alongside the brown rice and steamed asparagus, adding a fresh squeeze of lemon if desired.