YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over brown rice and steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice.
Trim the woody ends off the asparagus spears and steam them for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2-3 minutes until it reaches your desired level of doneness.
Plate the brown rice and asparagus alongside the salmon.
Squeeze fresh lemon juice over the entire plate and finish with a pinch of flaky sea salt.