YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon with a perfectly crispy skin, served alongside nutty brown rice and tender steamed asparagus.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
1/4 cup cooked Brown Rice
1 cup steamed Asparagus
1/2 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast-iron 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 crispy and releases easily from the pan.
Flip the fillet and cook for another 2-3 minutes until the salmon is opaque and reaches your desired level of doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.
Plate the seared salmon alongside the warm brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright finish.