YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with tender steamed asparagus and nutty brown rice, finished with a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
PREPARATION
Rinse and trim the woody ends from the asparagus spears.
Heat a non-stick skillet over medium-high heat and add the avocado oil.
Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.
Place the salmon in the hot skillet skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp.
Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and asparagus, finishing with a fresh squeeze of lemon and a sprinkle of flaky sea salt.