YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
A pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
1 cup Asparagus spears
1/3 cup cooked Brown Rice
1/2 teaspoon Avocado Oil
Fresh Lemon wedge
Sea salt and black pepper to taste
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and steam them over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.
Flip the fillet carefully and cook for another 3-4 minutes until the salmon is opaque and flakes easily.
Plate the salmon alongside the brown rice and steamed asparagus, then finish with a squeeze of fresh lemon juice.