YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon for a bright, citrusy finish.
INGREDIENTS
6.5 oz Wild Salmon Fillet
0.5 cup Cooked Brown Rice
10 spears Asparagus
0.5 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season 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 shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crisp.
Flip the salmon carefully and cook for an additional 2-3 minutes until it reaches your desired level of doneness.
While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.
Fluff the pre-cooked brown rice and plate it alongside the steamed asparagus.
Top the rice with the seared salmon and drizzle the entire dish with fresh lemon juice before serving.