YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild-Caught Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the salmon fillet completely dry with paper towels 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 pan skin-side down and sear for 4-5 minutes until the skin is crispy and releases easily from the pan.
Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle everything with fresh lemon juice before serving.