YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of tender-crisp asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
PREPARATION
Pat the salmon dry with a paper towel and season both sides 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 pan and sear for 4-5 minutes without moving it to develop a golden crust.
Flip the fillet and continue cooking for 3-4 minutes until the salmon is opaque and flakes easily.
While the salmon cooks, steam the asparagus spears in a steamer basket for 3-5 minutes until bright green.
Warm the pre-cooked brown rice and portion it onto a plate.
Arrange the seared salmon and steamed asparagus over the rice and finish with a fresh squeeze of lemon juice.