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 zesty lemon.
INGREDIENTS
8 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Avocado Oil
0.5 medium Lemon
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-6 minutes until tender-crisp.
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 in the hot pan, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.
Serve the seared salmon immediately alongside the brown rice and steamed asparagus, drizzling everything with the juice of half a lemon.