YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse and cook the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus spears and steam over boiling water for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to develop a golden, crispy crust.
Carefully flip the fillet and cook for another 2-3 minutes until the fish is opaque and reaches an internal temperature of 145°F.
Serve the seared salmon alongside the brown rice and steamed asparagus, finishing the entire plate with a fresh squeeze of lemon juice.