YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to the package instructions until it is light and fluffy.
Pat the salmon fillet completely dry with a paper towel and season it with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and perfectly crispy.
Flip the fillet carefully and continue cooking for 2 to 3 minutes until the salmon is opaque and flakes easily.
Steam the asparagus spears in a steamer basket for about 4 minutes until they are tender-crisp and bright green.
Plate the salmon alongside the rice and asparagus, then drizzle everything with fresh lemon juice for a bright finish.