YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with crispy skin served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon juice.
INGREDIENTS
6 ounces Wild-Caught Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and keep warm.
Trim the tough woody ends from the asparagus and steam for 4-5 minutes until tender-crisp and bright green.
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 stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact.
Sear for 4-5 minutes without moving it to achieve a crispy skin, then flip and cook for another 2-3 minutes.
Serve the salmon alongside the brown rice and steamed asparagus, drizzling everything with fresh lemon juice.