YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served alongside nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden-brown crust forms.
Flip the fillet and continue cooking for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.
Plate the salmon next to the rice and asparagus, drizzling the fresh lemon juice over the entire dish before serving.