YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
2 teaspoons Avocado Oil
1/2 Lemon
1/4 teaspoon Garlic Powder
PREPARATION
Prepare the brown rice according to package directions and set aside.
Pat the salmon fillet dry with a paper towel and season with salt, pepper, and garlic powder.
Heat one teaspoon of avocado oil in a skillet over medium-high heat.
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon and cook for an additional 2-3 minutes until desired doneness is reached.
Steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until tender-crisp.
Toss the steamed asparagus with the remaining teaspoon of avocado oil and a pinch of salt.
Serve the salmon over the brown rice with the asparagus on the side, finished with a bright squeeze of lemon.