YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and crisp edges.
INGREDIENTS
7.5 oz Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Avocado Oil
0.5 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until your desired level of doneness is reached.
While the salmon cooks, steam the asparagus spears for 3-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the rice and asparagus, drizzling the lemon juice over the fish and vegetables before serving.