YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Asparagus
0.75 tbsp Avocado Oil
PREPARATION
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 medium stainless steel or cast-iron skillet over medium-high heat until shimmering.
Carefully place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon and continue cooking for 2-3 minutes until the fish is just 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 4-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon over the brown rice alongside the asparagus, and finish with a fresh squeeze of lemon juice if desired.