YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Cook brown rice according to package instructions or reheat pre-cooked rice until steaming.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.
While the salmon finishes, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Arrange the brown rice and asparagus on a plate, top with the seared salmon, and drizzle everything with fresh lemon juice.