YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with paper towels and season with a pinch of sea salt.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.
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.
Drizzle the fresh lemon juice over the fish and vegetables before serving.