YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon with crispy skin served over nutty brown rice and tender steamed asparagus with a squeeze of fresh lemon.
INGREDIENTS
7.2 ounces Wild Atlantic Salmon fillet
0.5 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Avocado Oil
Salt, pepper, and lemon wedges for seasoning
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until it begins to shimmer.
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 crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon 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 3-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the plate.
Arrange the steamed asparagus next to the rice and top with the seared salmon fillet.
Serve immediately with a fresh lemon wedge to brighten the flavors.