YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.6 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
1 clove Garlic
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until the oil is shimmering but not smoking.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crisp.
Carefully flip the salmon fillet and cook for an additional 2 to 3 minutes until the center is just opaque and the fish flakes easily.
While the salmon is searing, place the asparagus in a steamer basket over a pot of boiling water and steam for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming hot.
Mince the garlic clove and toss it with the hot steamed asparagus and fresh lemon juice.
Serve the seared salmon fillet over the bed of brown rice with the lemon-garlic asparagus on the side.