YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over brown rice with tender steamed asparagus, finished with a squeeze of vibrant lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Avocado Oil
1/2 Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides 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 skin-side down in the pan and sear for 4 to 5 minutes until the skin is perfectly crispy.
Flip the fillet and cook for an additional 2 to 3 minutes until the fish is just opaque and cooked through.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 minutes until tender yet vibrant.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the brown rice and top with the seared salmon, serving the asparagus on the side with a fresh squeeze of lemon juice.