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 lemon for a bright, crisp finish.
INGREDIENTS
6 oz Wild Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and releases easily from the pan.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and reaches your desired level of doneness.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave and fluff with a fork.
Plate the salmon alongside the rice and asparagus, then drizzle the fresh lemon juice over the fish and vegetables before serving.