YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a medium stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.
Carefully place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes without moving it to ensure the skin becomes crisp.
Flip the salmon fillet and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4 to 6 minutes until tender-crisp and bright green.
Plate the seared salmon alongside the warm brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and asparagus just before serving.