YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 wedge fresh Lemon
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 in the skillet, flesh-side down, and sear for 4-5 minutes until a golden crust forms.
Flip the fillet to the skin side and continue cooking for 3-4 minutes until the fish flakes easily with a fork.
While the salmon sears, steam the asparagus spears over boiling water for 4-5 minutes until they are bright green and tender-crisp.
Fluff the warm brown rice with a fork and place it on a plate.
Serve the seared salmon alongside the rice and asparagus, finishing the dish with a fresh squeeze of zesty lemon juice.