YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Brown Rice
Pan-seared salmon served with oven-roasted asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus spears
1 teaspoon Avocado Oil
2 tablespoons Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the avocado oil and a pinch of sea salt.
Roast the asparagus for 10-12 minutes until tender and slightly charred.
While the asparagus roasts, heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Pat the salmon fillet dry with a paper towel and season with salt and pepper.
Place the salmon in the hot skillet, skin-side down, and sear for 4-5 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.
Plate the warm brown rice and roasted asparagus alongside the seared salmon.
Drizzle the entire dish with fresh lemon juice before serving.