YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.8 ounces Wild Atlantic Salmon fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus spears
1/2 teaspoon Avocado Oil
1 Lemon wedge
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked brown rice for efficiency.
Trim the woody ends off the asparagus spears and set aside.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick 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 crispy.
Flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.
While the salmon finishes, steam the asparagus in a steamer basket over boiling water for 3-5 minutes until bright green and tender-crisp.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Garnish with a fresh lemon wedge to brighten the flavors before serving.