YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and perfectly crispy skin.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package directions until fluffy and tender.
Pat the salmon fillet completely dry with a paper towel and season lightly with salt and 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 skillet and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon finishes, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until vibrant green and tender-crisp.
Plate the seared salmon alongside the brown rice and steamed asparagus, then drizzle the entire dish with fresh lemon juice before serving.