YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Salmon Filet
1/4 cup cooked Brown Rice
1 cup steamed Asparagus
1/2 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Cook the brown rice according to package directions and set aside.
Pat the salmon filet completely dry with a paper towel and season both sides with 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 hot pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the filet and cook for another 2 to 3 minutes until the internal temperature reaches your desired level of doneness.
While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.
Plate the seared salmon alongside the brown rice and steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice.