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 Asparagus spears
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Season the salmon fillet with a pinch of sea salt and black pepper on both sides.
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and continue cooking for another 3 to 4 minutes or until cooked to your desired level of doneness.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small pot or microwave until heated through.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle everything with fresh lemon juice.