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 bright squeeze of lemon and crisp edges.
INGREDIENTS
6.6 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup steamed Asparagus
0.5 teaspoon Avocado Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.
Fluff the pre-cooked brown rice and plate it alongside the seared salmon and steamed asparagus.
Garnish the entire plate with a fresh lemon wedge and serve immediately while hot.