YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.2 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
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 pan and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the rice and asparagus, finishing the dish with a generous squeeze of fresh lemon juice.