YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served over nutty brown rice and tender-crisp asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
0.75 cup Cooked Brown Rice
1 cup Asparagus
1 tsp Avocado Oil
1 tsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until they are bright green and tender-crisp.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Fluff the warm brown rice and plate it alongside the steamed asparagus.
Top the rice with the seared salmon and finish the entire dish with a fresh squeeze of lemon juice.