YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served alongside nutty brown rice and bright green asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
2/3 cup Cooked Brown Rice
1 cup Asparagus spears
1/2 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the woody ends off the asparagus and steam over boiling water for 3 to 5 minutes until crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a medium non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure a golden crust.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the center is just opaque.
Serve the salmon immediately over the brown rice with the asparagus on the side, drizzling everything with the fresh lemon juice.