YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender asparagus spears, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
2 teaspoons Avocado Oil
1 tablespoon Fresh Lemon Juice
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 stainless steel or cast-iron skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crisp.
Carefully flip the salmon and cook for another 2 to 3 minutes until it reaches your desired level of doneness.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the rice and asparagus, then drizzle the entire dish with fresh lemon juice for a bright finish.