YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Asparagus
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
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 it begins to shimmer.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes without moving it until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2 to 3 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 boiling water and steam for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water until steaming throughout.
Plate the salmon over the rice and asparagus, then finish the entire dish with a fresh squeeze of zesty lemon juice.