YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Raw Asparagus
1 teaspoon Avocado Oil
0.5 medium Fresh Lemon
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus and set the spears aside.
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 medium skillet over medium-high heat until shimmering.
Place the salmon in the hot skillet, skin-side down, and sear for 4 to 5 minutes until the skin is crisp.
Flip the salmon carefully and cook for another 3 to 4 minutes until the desired level of doneness is reached.
While the salmon finishes, steam the asparagus for 3 to 5 minutes until bright green and tender-crisp.
Plate the salmon alongside the brown rice and asparagus, then garnish with fresh lemon juice and zest.