YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.2 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
0.5 teaspoon Avocado Oil
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the tough, woody ends from the asparagus spears.
Steam the asparagus over boiling water for 3 to 5 minutes until tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season 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 up and sear for 4 minutes without moving it to develop a golden crust.
Carefully flip the fillet and cook for another 3 to 4 minutes until the salmon is opaque and flakes easily.
Serve the seared salmon over the warm brown rice with the steamed asparagus on the side, finishing with a fresh squeeze of lemon juice.