YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with vibrant steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 tablespoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with 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 skillet skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is crispy and golden, then carefully flip.
Cook for another 2 to 3 minutes on the flesh side until the salmon reaches your desired level of doneness.
While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice and place it on a plate as a base.
Top the rice with the seared salmon and a side of steamed asparagus.
Drizzle the entire dish with fresh lemon juice and serve immediately.