YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
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 stainless steel or cast-iron skillet over medium-high heat until it begins to shimmer.
Place the salmon in the skillet, skin-side down, and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes, or until the internal temperature reaches your desired level of doneness.
While the salmon is searing, steam the asparagus spears over boiling water for 3 to 4 minutes until they are vibrant green and tender-crisp.
Fluff the pre-cooked brown rice and place it on a plate as a base.
Arrange the seared salmon and steamed asparagus next to the rice.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright pop of flavor.