YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, topped with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season 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 it begins to shimmer.
Carefully place the salmon in the pan skin-side down, pressing gently with a spatula to ensure even contact for a crispy skin.
Sear for 4 to 5 minutes, then flip and cook for an additional 2 to 3 minutes until the salmon is just opaque.
Steam the asparagus spears for 3 to 4 minutes until they are vibrant green and tender-crisp.
Serve the seared salmon over the warm brown rice alongside the asparagus, finishing with a bright squeeze of fresh lemon juice.