YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of lemon and perfectly crispy skin.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
0.5 teaspoon Avocado Oil
0.5 Fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice for convenience.
Trim the woody ends off the asparagus and steam until tender-crisp, about 4 to 5 minutes.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the fish flakes easily with a fork.
Serve the salmon over the brown rice with asparagus on the side, finishing with a bright squeeze of fresh lemon juice.