YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
2 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet 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 skin-side up and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.
Carefully flip the salmon and continue cooking for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.
Reheat the pre-cooked brown rice in a small pot with a splash of water or in the microwave until steaming.
Serve the seared salmon over the fluffy brown rice with the asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.