YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over fluffy brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.25 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
3/4 teaspoon Avocado Oil
1 wedge Fresh Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Once the pan is hot, place the salmon fillet in the skillet and sear for 4 to 5 minutes until a golden crust forms.
Carefully flip the salmon and continue cooking for another 3 to 4 minutes or until it reaches your desired level of doneness.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and finish with a squeeze of fresh lemon juice.