YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of 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 skin-side down in the hot pan and press gently with a spatula to ensure even contact for a crispy finish.
Sear the salmon for about 4 to 5 minutes until the skin is golden and crispy, then carefully flip the fillet.
Cook for another 2 to 3 minutes on the second side until the fish is just opaque and flakes easily with a fork.
While the salmon is searing, place the trimmed asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming hot.
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the entire dish with fresh lemon juice before serving.