YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
7 ounces Salmon Fillet
0.6 cup Cooked Brown Rice
1 cup Fresh Asparagus
0.5 teaspoon Avocado Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Rinse the asparagus and trim off the tough, woody ends.
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 down, pressing gently with a spatula to ensure even contact for a crispy finish.
Sear the salmon for 4 to 5 minutes without moving it, then flip and cook for an additional 2 to 3 minutes until opaque.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4 minutes until bright green and tender.
Fluff the warm cooked brown rice and plate it alongside the asparagus.
Top the rice with the seared salmon and serve immediately with an optional lemon wedge.