YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Serve the seared salmon over the brown rice with the asparagus on the side, finishing the dish with a generous squeeze of fresh lemon juice.