YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Wild salmon pan-seared until the skin is perfectly crispy, served alongside nutty brown rice and tender steamed asparagus.
INGREDIENTS
7.2 oz Wild Atlantic Salmon
1/3 cup cooked Brown Rice
1 cup steamed Asparagus
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Cook the brown rice according to package instructions or reheat pre-cooked rice until fluffy.
Trim the tough ends from the asparagus and steam in a basket over boiling water for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until it begins to shimmer.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it to achieve a golden, crispy skin.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Arrange the salmon on a plate next to the brown rice and asparagus, then drizzle with fresh lemon juice before serving.