YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice ahead of time according to package instructions and set aside.
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 non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is cooking, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.
Serve the seared salmon alongside the warm brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.