YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon for a zesty, buttery finish.
INGREDIENTS
6 ounces Wild Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Fresh Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or reheat pre-cooked rice to steaming.
Trim the woody ends from the asparagus and steam over boiling water for 4-5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Carefully place the salmon in the hot skillet and sear for 4-5 minutes without moving it to develop a golden-brown crust.
Flip the fillet and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Serve the salmon immediately over the bed of brown rice with the asparagus on the side, drizzling the entire plate with fresh lemon juice.