YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice and tender asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4 to 5 minutes without moving it to develop a golden, crispy crust.
Carefully flip the fillet and cook for an additional 3 to 4 minutes until the fish flakes easily with a fork.
While the salmon sears, steam the asparagus in a steamer basket over boiling water for 4 to 5 minutes until vibrant green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the rice and asparagus, then drizzle everything with fresh lemon juice for a bright finish.