YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a bright and zesty squeeze of fresh lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 wedge Lemon
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus and steam for 4 to 5 minutes until tender-crisp and bright green.
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 until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure a crisp skin.
Flip the salmon carefully and cook for another 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Plate the brown rice and asparagus alongside the salmon.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.