YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a medium non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is golden and crisp, then carefully flip the fillet.
Cook for an additional 2 to 3 minutes on the other side until the salmon 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 3 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Serve the seared salmon over the bed of brown rice with the steamed asparagus on the side.
Drizzle the entire dish with fresh lemon juice and finish with a sprinkle of flaky sea salt before serving.