YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
Salt, pepper, and lemon wedges to taste
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.
Place the salmon fillet in the pan, flesh-side down, and sear for 4-5 minutes until a golden-brown crust forms.
Carefully flip the salmon and cook for an additional 3-4 minutes or until the internal temperature reaches 145°F.
While the salmon is searing, steam the asparagus in a steamer basket over boiling water for 3-5 minutes until tender-crisp.
Warm the pre-cooked brown rice and place it on a plate alongside the steamed asparagus.
Top with the seared salmon fillet and serve immediately with a fresh lemon wedge for a zesty finish.