YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Brown Rice
Pan-seared salmon served with garlic-roasted asparagus and brown rice, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
5 ounces Salmon Fillet
1/2 cup cooked Brown Rice
10 spears Asparagus
1 teaspoon Avocado Oil
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and place them on the baking sheet.
Mince the garlic and toss it with the asparagus using half of the avocado oil, salt, and pepper.
Roast the asparagus for 10-12 minutes until tender but still slightly crisp.
While asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining avocado oil in a non-stick or cast iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the roasted asparagus and brown rice, drizzling the lemon juice over the fish and vegetables before serving.