YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet with a golden, crispy skin served alongside nutty brown rice and tender steamed asparagus.
INGREDIENTS
5.5 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 Lemon wedge
PREPARATION
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 in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3-4 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice and plate it alongside the salmon and steamed asparagus.
Garnish the dish with a fresh lemon wedge and an optional sprinkle of fresh herbs before serving.