YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served over a bed of fluffy brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
9 ounces Wild Atlantic Salmon Fillet
1 cup Cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
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 stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and releases easily from the pan.
Flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through to your preferred level of doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the brown rice and top with the seared salmon fillet.
Arrange the steamed asparagus on the side and drizzle everything with fresh lemon juice before serving.