YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Wild-Caught Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package directions using water or vegetable broth for extra flavor.
Trim the tough, woody ends off the asparagus spears.
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 non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for four to five minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for an additional two to three minutes until the salmon reaches your desired level of doneness.
While the salmon cooks, steam the asparagus in a steamer basket over boiling water for three to five minutes until tender-crisp.
Fluff the brown rice and plate it alongside the steamed asparagus.
Top with the seared salmon and finish the entire dish with a generous squeeze of fresh lemon juice.