YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Wild-caught salmon seared until golden and served with fluffy brown rice and tender asparagus, all finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon 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.
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact, searing for 4 to 5 minutes until the skin is crispy.
Carefully flip the fillet and continue cooking for another 2 to 3 minutes until the fish is just opaque and flakes easily with a fork.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and vibrant green.
Warm the pre-cooked brown rice and portion it onto a plate alongside the steamed asparagus.
Place the seared salmon on the plate and drizzle the entire dish with fresh lemon juice to brighten the flavors.