YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over fluffy brown rice with steamed asparagus, finished with a squeeze of lemon and a sprinkle of cracked black pepper.
INGREDIENTS
7.5 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus
1 tsp Avocado Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy and golden.
Flip the fillet carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.
While the salmon is searing, steam the asparagus spears for 4-5 minutes until they are tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small pot with a splash of water or in the microwave until steaming.
Plate the salmon alongside the rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.