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 fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Avocado Oil
1 Lemon wedge
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 stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact, searing for 4 to 5 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and reaches your desired level of doneness.
While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the plate.
Serve the salmon and steamed asparagus alongside the rice, finishing the dish with a fresh squeeze of lemon juice.