YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1/2 teaspoon Avocado Oil
1 wedge Fresh Lemon
PREPARATION
Prepare the brown rice according to package directions and set aside.
Trim the tough woody ends off the asparagus spears and steam them for 3-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides 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 press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is golden and crispy, then carefully flip the fillet.
Cook for an additional 2-3 minutes on the other side until the flesh is opaque and flakes easily.
Plate the salmon alongside the brown rice and steamed asparagus, finishing with a bright squeeze of fresh lemon juice.