YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over fluffy brown rice with tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Avocado Oil
Lemon wedge, sea salt, and black pepper to taste
PREPARATION
Prepare the brown rice according to package directions using water or low-sodium vegetable broth until fluffy.
Trim the woody ends off the asparagus and steam in a basket over boiling water until tender-crisp, about 3 to 5 minutes.
Pat the salmon fillet completely 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 to 5 minutes without moving it to ensure a golden crust.
Carefully flip the fillet and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus, serving with a fresh lemon wedge for a zesty finish.