YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served alongside steamed asparagus and fluffy brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Avocado Oil
1/2 Fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Wash the asparagus and trim off the tough, woody ends.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a heavy-bottomed skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan, skin-side up, and sear for 4 to 5 minutes until a golden crust forms.
Carefully flip the salmon and continue cooking for another 3 to 4 minutes until it reaches your preferred level of doneness.
While the salmon finishes, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp and bright green.
Plate the salmon over the warm brown rice with the asparagus on the side, and finish with a fresh squeeze of lemon juice.