YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon with crispy skin served over nutty brown rice and tender asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
5 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
1/2 teaspoon Everything Bagel Seasoning
PREPARATION
Pat the salmon fillet dry with a paper towel and season the flesh side with everything bagel seasoning.
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 without moving it until the skin is crispy and releases easily.
Flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and reaches your desired doneness.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
Fluff the warm brown rice and plate it alongside the steamed asparagus and seared salmon.
Finish the entire dish with a bright squeeze of fresh lemon juice before serving.