YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
10 spears Asparagus
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the tough, woody ends off the asparagus spears and steam them for 4-5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet very 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 the oil is shimmering.
Carefully place the salmon skin-side down in the hot pan and press down lightly with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for an additional 2-3 minutes.
Remove the salmon from the heat and let it rest for a minute before serving.
Plate the salmon alongside the brown rice and steamed asparagus, drizzling everything with fresh lemon juice before serving.