YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.2 oz Salmon Fillet
0.4 cup cooked Brown Rice
1 cup steamed Asparagus
0.5 tsp Avocado Oil
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus spears and steam them for 4 to 5 minutes until they are vibrant green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the avocado oil in a high-quality non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until the internal temperature reaches your desired doneness.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a bright squeeze of fresh lemon juice.