YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Avocado Oil
1 tbsp 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 the oil is shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is cooked through to your preference.
While the salmon is searing, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small bowl.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the fish and vegetables, then finish with a final sprinkle of flaky sea salt.