YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet with crispy skin served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice in a small pot with water until all liquid is absorbed and grains are tender.
Trim the tough ends of the asparagus and steam them in a basket over boiling water until bright green and tender-crisp.
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 non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.
Serve the crispy salmon over the brown rice and asparagus, finishing the dish with a bright squeeze of fresh lemon juice.