YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
8.8 ounces Wild-Caught Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 Lemon wedge
PREPARATION
Rinse the brown rice and cook according to package directions until fluffy and tender.
Snap off the tough woody ends of the asparagus spears and place them in a steamer basket over boiling water.
Steam the asparagus for 4 to 6 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat a heavy-bottomed skillet over medium-high heat with a light spray of avocado oil.
Place the salmon in the hot pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the fillet carefully and cook for another 3 to 4 minutes until the salmon is just opaque in the center.
Serve the seared salmon immediately alongside the brown rice and asparagus with a fresh lemon wedge.