YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender asparagus, finished with a squeeze of bright lemon and a hint of cracked black pepper.
INGREDIENTS
7 oz Wild Atlantic Salmon
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 until fluffy.
Trim the woody ends off the asparagus spears and steam them for 5-7 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.
Carefully flip the salmon and cook for an additional 3-4 minutes until cooked through to your preference.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.