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 asparagus, finished with a squeeze of fresh lemon for a bright, citrusy finish.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup cooked Brown Rice
1 cup steamed Asparagus
1 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Cook the brown rice according to package instructions or use pre-cooked rice for a faster meal.
Steam the asparagus spears over boiling water until they are tender-crisp, which usually takes about 4 to 5 minutes.
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 the oil is shimmering.
Place the salmon in the pan, skin-side up if applicable, and sear for 4 minutes until a golden crust forms.
Carefully flip the salmon and cook for another 3 to 4 minutes until the center is just opaque and flakes easily with a fork.
Plate the seared salmon alongside the rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.