YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice and tender asparagus, finished with a squeeze of bright lemon juice.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked to your preferred level of doneness.
While the salmon is searing, steam the asparagus spears for 3 to 5 minutes until they are vibrant green and tender-crisp.
Place the warm brown rice on a plate and top it with the seared salmon and steamed asparagus.
Drizzle the fresh lemon juice over the entire dish to brighten the flavors before serving.