YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with tender steamed asparagus and nutty brown rice, finished with a bright and zesty squeeze of lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1 cup Asparagus
0.25 cup Cooked Brown Rice
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon filet dry with a paper towel and season with sea salt and black pepper.
Heat a heavy skillet over medium-high heat with a light spray of avocado oil if needed.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.
Carefully flip the filet and continue cooking for 2 to 3 minutes until the fish is opaque and flakes easily.
Steam the asparagus spears for 3 to 4 minutes until they are bright green and tender-crisp.
Warm the cooked brown rice in a small pot with a splash of water to keep it moist.
Serve the salmon over the rice with the asparagus on the side, finishing with a bright squeeze of lemon juice.