YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
1 clove Garlic, minced
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus spears and steam them 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 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 without moving it to ensure the skin becomes golden and crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the fish reaches your desired level of doneness and flakes easily with a fork.
Stir the minced garlic into the warm brown rice for a boost of flavor.
Plate the seared salmon alongside the rice and steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice.