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 squeeze of zesty fresh lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes until the skin is crisp.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish flakes easily with a fork.
While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Arrange the brown rice and steamed asparagus on a plate.
Top with the seared salmon fillet and drizzle the entire dish with fresh lemon juice before serving.