YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Brown Rice and Asparagus
Pan-seared wild salmon served over fluffy brown rice and tender asparagus, finished with a squeeze of fresh lemon and a touch of flaky sea salt.
INGREDIENTS
6.5 oz Wild-Caught Salmon Fillet
0.75 cup Cooked Brown Rice
10 spears Asparagus
1 tsp Avocado Oil
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 skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2-3 minutes until cooked through to your preference.
While the salmon sears, steam the asparagus spears over boiling water for 3-5 minutes until tender-crisp.
Warm the pre-cooked brown rice and portion it onto a plate.
Arrange the seared salmon and steamed asparagus next to the rice and serve with a fresh lemon wedge.