YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
5 oz Wild Atlantic Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
Lemon wedge for garnish
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until it reaches your desired level of doneness.
While the salmon is searing, steam the asparagus spears over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small pot or microwave until heated through.
Serve the salmon immediately alongside the brown rice and steamed asparagus with a fresh squeeze of lemon.