YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon with crispy skin served alongside nutty brown rice and tender steamed asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
1 wedge Lemon
PREPARATION
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 stainless steel or cast-iron skillet over medium-high heat until the oil shimmers.
Place the salmon skin-side down in the hot skillet and press down gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is just opaque in the center.
While the salmon sears, steam the asparagus spears over boiling water for 3-5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Serve the salmon immediately over the brown rice with the asparagus on the side, finishing with a fresh squeeze of lemon juice.