YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with crispy skin served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1.5 cups Asparagus
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
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 crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are tender-crisp and bright green.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the serving plate.
Serve the seared salmon over the rice with the steamed asparagus on the side.
Finish the entire dish with a fresh squeeze of lemon juice to brighten the flavors.