YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with steamed asparagus, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 tablespoon Lemon juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat and lightly coat with avocado oil spray.
Place the salmon in the pan skin-side down and sear for about 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and continue cooking for another 2-3 minutes until the salmon is cooked through but still moist.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-4 minutes until bright green and tender-crisp.
Fluff the pre-cooked brown rice and warm it thoroughly in a small saucepan or microwave.
Arrange the salmon over the rice and asparagus on a plate, then finish with a fresh squeeze of lemon juice.