YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a bright, zesty lemon squeeze.
INGREDIENTS
6.5 oz Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
PREPARATION
Season the salmon fillet generously with sea salt and black pepper on both sides.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.
Place the salmon fillet skin-side down in the hot skillet and press down lightly with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crisp.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Fluff the pre-cooked brown rice and place it on a plate.
Top the rice with the seared salmon and serve the steamed asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.