YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over fiber-rich brown rice and a pile of tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
1/3 cup Cooked Brown Rice
2 cups Fresh Asparagus
1/2 teaspoon Avocado Oil
Fresh Lemon wedge (optional)
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Carefully flip the salmon and cook for an additional 3 to 4 minutes or until it reaches your desired level of doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the brown rice and top with the seared salmon fillet, serving the steamed asparagus on the side.
Finish the dish with a fresh squeeze of lemon juice for a bright, zesty finish.