YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice with tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
8 ounces Wild Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Avocado Oil
1/2 fresh Lemon
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
Heat the avocado oil in a cast-iron or stainless steel skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and reaches your desired level of doneness.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until vibrant green and tender-crisp.
Fluff the pre-cooked brown rice and place it on a plate.
Top the rice with the seared salmon and serve alongside the steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.