YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a touch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
Lemon wedge and sea salt for seasoning
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides 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 pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and just cooked through.
While the salmon sears, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the brown rice and asparagus, top with the seared salmon, and finish with a fresh squeeze of lemon juice.