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, featuring a perfectly golden and crisp skin.
INGREDIENTS
7 ounces Wild-Caught Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus and steam until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and crisp.
Flip the fillet and cook for another 2-3 minutes until the salmon is cooked to your desired level of doneness.
Serve the salmon alongside the brown rice and asparagus, finishing with a fresh squeeze of lemon juice.