YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup steamed Asparagus
1 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Rinse the brown rice and cook according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat avocado oil in a cast-iron or non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F and the center is just opaque.
Plate the seared salmon alongside the brown rice and steamed asparagus, then drizzle the entire dish with fresh lemon juice before serving.