YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet paired with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Wash the asparagus and trim the tough, woody ends from the stalks.
Steam the asparagus in a steamer basket over boiling water for 4 to 6 minutes until tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Carefully place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.
Flip the fillet and continue cooking for 3 to 4 minutes until the salmon is cooked through and flakes easily with a fork.
Arrange the cooked brown rice and steamed asparagus on a plate.
Place the seared salmon on top and drizzle the entire dish with fresh lemon juice before serving.