YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
100 grams Cooked Brown Rice
150 grams Asparagus
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions until it is fluffy and tender.
Trim the woody ends off the asparagus spears and place them in a steamer basket over boiling water.
Steam the asparagus for approximately 4 to 5 minutes until it is vibrant green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is golden and crispy.
Flip the fillet carefully and continue cooking for another 3 minutes or until the fish is just opaque in the center.
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle everything with fresh lemon juice.