YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse and cook the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus spears and steam them for 4-5 minutes until they are bright green and tender-crisp.
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 non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through but still moist.
Arrange the seared salmon on a plate next to the brown rice and steamed asparagus.
Finish the dish by drizzling fresh lemon juice over the salmon and vegetables for a bright pop of flavor.