YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with tender steamed asparagus and nutty brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
150g Fresh Asparagus
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
1 clove Garlic, minced
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and steam for 4-6 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season with salt, pepper, and minced garlic.
Heat 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 4-5 minutes without moving it to ensure a crispy exterior.
Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice before serving.