YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon juice and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild-Caught Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Rinse the asparagus and trim away the woody ends of the stalks.
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Pat the salmon fillet completely dry with paper towels and season the flesh side with a pinch of sea salt.
Heat the avocado oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until they are bright green and tender-crisp.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.