YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until it begins to shimmer.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.
While the salmon sears, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon over the brown rice with a side of asparagus and drizzle the fresh lemon juice over the entire dish.