YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
0.4 cup Cooked Brown Rice
1 cup Fresh Asparagus
0.5 tsp Avocado Oil
1 tbsp Lemon Juice
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 or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until vibrant green.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Arrange the salmon, brown rice, and steamed asparagus on a plate and drizzle the entire dish with fresh lemon juice before serving.