YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon paired with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus spears and steam them for 5-7 minutes until they are tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a cast-iron or non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the seared salmon alongside the warm brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the entire dish just before serving for a bright finish.