YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with fiber-rich brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat a non-stick skillet over medium-high heat and add the avocado oil.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until the edges are golden and crisp.
Carefully flip the fillet and continue cooking for 3 to 4 minutes until the salmon is cooked to your preferred level of doneness.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for about 5 minutes until bright green and tender.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the seared salmon alongside the brown rice and steamed asparagus, serving immediately with an optional squeeze of fresh lemon.