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 squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
1/3 cup cooked Brown Rice
1.5 cups Asparagus spears
1/2 tsp Avocado Oil
1 tbsp fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the tough, woody ends off the asparagus spears and steam them for 4 to 6 minutes until tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the salmon over the warm brown rice with the steamed asparagus on the side.
Finish the dish by drizzling the fresh lemon juice over the salmon and vegetables for a bright, clean finish.