YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 oz Salmon Fillet
0.5 cup Cooked Brown Rice
10 spears Asparagus
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel to ensure a perfect sear and season both sides with a pinch of salt and pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering but not smoking.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to prevent curling, then cook for 4-5 minutes until the skin is crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and just cooked through.
While the salmon is searing, place the asparagus spears in a steamer basket over boiling water and steam for 4-5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small pot with a splash of water or in the microwave until heated through.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice.