YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served over nutty brown rice with a side of tender-crisp steamed asparagus and a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package directions using water or low-sodium vegetable broth.
Trim the tough, woody ends off the asparagus spears.
Steam the asparagus for 3-5 minutes until vibrant green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the center is just opaque.
Plate the salmon alongside the rice and asparagus, finishing with a squeeze of fresh lemon juice.