YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Avocado Oil
1/2 fresh Lemon
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat a stainless steel or cast iron skillet over medium-high heat and add the avocado oil, swirling to coat the pan.
Place the salmon skin-side down in the hot skillet and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the flesh is opaque and reaches your desired level of doneness.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until vibrant green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.
Plate the crispy salmon alongside the brown rice and steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice.