YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with tender steamed asparagus and nutty brown rice, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
5 oz Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus
1 tsp Avocado Oil
1 tbsp 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 skin-side down in the hot pan and press down gently with a spatula to ensure even contact for a crispy skin.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and releases easily from the pan.
Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender but still vibrant green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and steamed asparagus, then finish the entire dish with a fresh squeeze of lemon juice.