YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
9 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus Spears
1 teaspoon Avocado Oil
PREPARATION
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 non-stick skillet over medium-high heat until the oil is shimmering but not smoking.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, steam the asparagus spears over boiling water for 3-5 minutes until they are bright green and tender-crisp.
Plate the salmon alongside the warm brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice if desired.