YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with 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 skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for another 2-3 minutes until the fish is just opaque and flakes easily.
While the salmon sears, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water.
Plate the salmon over the brown rice with the asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.