YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with crisp-tender steamed asparagus and a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
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 cast-iron or stainless steel skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact for a crispy skin.
Sear the salmon for about four minutes until the skin is golden and releases easily from the pan.
Flip the fillet and continue cooking for another two to three minutes until the fish is just opaque and flakes easily with a fork.
While the salmon sears, place the asparagus in a steamer basket over an inch of boiling water and steam until bright green and crisp-tender.
Warm the pre-cooked brown rice and plate it alongside the steamed asparagus and the seared salmon.
Drizzle the entire plate with fresh lemon juice to bring out the flavors with a bright, zesty finish.