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 steamed asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 tsp Avocado Oil
Salt, pepper, and lemon wedges for seasoning
PREPARATION
Pat the salmon fillet completely 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 shimmering.
Place the salmon in the pan, skin-side down, and press lightly with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.
Fluff the pre-cooked brown rice and plate it alongside the steamed asparagus.
Top the rice with the seared salmon and serve immediately with a fresh squeeze of lemon juice.