YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
1/2 cup cooked Brown Rice
150g fresh Asparagus spears
1 tsp Avocado Oil
1 tbsp fresh Lemon Juice
PREPARATION
Season the salmon fillet on both sides with a pinch of sea salt and cracked black pepper.
Heat the avocado oil in a medium non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and continue cooking for 3 to 4 minutes or until the fish flakes easily with a fork.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.