YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1/2 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked steamed brown rice.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes without moving it until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is just opaque and flakes easily.
While the salmon is searing, steam the asparagus spears for 3 to 5 minutes until they are vibrant green and tender-crisp.
Plate the salmon alongside the brown rice and asparagus, finishing the entire dish with a fresh squeeze of lemon juice.