YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse the brown rice and cook according to package directions until fluffy.
Trim the tough ends from the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat.
Place the salmon in the pan and sear for 4 minutes without moving it to develop a golden crust.
Carefully flip the salmon and cook for an additional 2-3 minutes until it flakes easily with a fork.
Plate the salmon over the brown rice alongside the asparagus and finish with a fresh squeeze of lemon juice.