YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet with a crisp skin, served over nutty brown rice and tender steamed asparagus with a bright citrus finish.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.6 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Avocado Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until it begins to shimmer.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and crisp.
Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon is searing, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Fluff the pre-cooked brown rice with a fork and plate it alongside the salmon and steamed asparagus.
Finish the dish with a generous squeeze of fresh lemon juice for a bright citrus zing.