YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
1/3 cup Cooked Brown Rice
1 cup Steamed Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through and flakes easily with a fork.
While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and plate it alongside the salmon and asparagus.
Drizzle the entire dish with fresh lemon juice before serving.