YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, citrusy aroma.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a high-quality skillet over medium-high heat until it begins to shimmer.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.
While the salmon cooks, steam the asparagus for 3-5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water to keep it fluffy and moist.
Plate the salmon alongside the rice and asparagus, then drizzle everything with fresh lemon juice before serving.