YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over brown rice with tender steamed asparagus, finished with a squeeze of fresh lemon and perfectly crispy skin.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup cooked Brown Rice
1 cup steamed Asparagus
1 teaspoon Avocado Oil
1 teaspoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat the avocado oil in a skillet over medium-high heat until the oil is shimmering and hot.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and releases easily.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked to your preferred level of doneness.
While the salmon sears, steam the asparagus spears for 3-5 minutes until they are vibrant green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the serving plate.
Arrange the seared salmon and steamed asparagus next to the rice and finish with a bright squeeze of fresh lemon juice.