YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Wild salmon seared until the skin is perfectly crispy, served over nutty brown rice and tender steamed asparagus with a bright squeeze of lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1/2 cup cooked Brown Rice
1 cup fresh 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 skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot skillet and press down gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 2-3 minutes until desired doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the brown rice and top with the seared salmon fillet.
Arrange the steamed asparagus on the side and drizzle the entire dish with fresh lemon juice before serving.