YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1/3 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Season the salmon fillet generously with sea salt and black pepper on both sides.
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 3 minutes until the salmon is just opaque and flakes easily with a fork.
While the salmon sears, steam the asparagus spears over boiling water for 3 to 5 minutes until they are tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the rice and asparagus, finishing the entire dish with a fresh squeeze of lemon juice for a bright pop of flavor.