YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
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 in a basket over boiling water for 4-6 minutes until 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 stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle the fresh lemon juice over the fish and greens.