YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon for a bright, citrusy zing.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Season the salmon fillet with a pinch of sea salt and black pepper.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Place the salmon in the hot skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for an additional 2-3 minutes until your desired level of doneness is reached.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until they are tender and vibrant green.
Warm the pre-cooked brown rice and place it on a serving plate.
Serve the seared salmon over the rice with the steamed asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.