YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
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
1/4 tsp Sea Salt
1/4 tsp Black Pepper
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with 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 skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and continue cooking for 2 to 3 minutes or until it reaches your preferred level of doneness.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the entire dish with fresh lemon juice before serving.