YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon fillet
0.75 cup cooked Brown Rice
150 grams fresh Asparagus spears
1 teaspoon Avocado Oil
0.5 fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus spears.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4-6 minutes until tender-crisp.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the skin is crispy.
Plate the brown rice and top with the seared salmon fillet.
Arrange the steamed asparagus on the side and squeeze the fresh lemon juice over the entire dish before serving.