YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender asparagus, finished with a squeeze of lemon and a sprinkle of fresh, fragrant dill.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
Fresh lemon wedges and dill for garnish
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus and steam for 4 to 5 minutes until tender-crisp and bright green.
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 shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a crispy texture.
Flip the salmon carefully and cook for another 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and finish with a squeeze of fresh lemon and chopped dill.