YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
5.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1.0 cup Steamed Asparagus
1.0 teaspoon Avocado Oil
0.5 Fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked portions.
Trim the woody ends off the asparagus and steam until tender-crisp, about 4-5 minutes.
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place salmon skin-side down in the hot pan and sear for 4-5 minutes until skin is crispy.
Flip the fillet and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Plate the salmon alongside the rice and asparagus, finishing with a squeeze of fresh lemon juice.