YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of tender steamed asparagus and a squeeze of bright lemon.
INGREDIENTS
6.2 ounces Wild Atlantic Salmon
0.75 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
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 shimmering.
Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.
Carefully flip the fillet and continue cooking for another 3-4 minutes until the salmon is cooked through and flakes easily.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.
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.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright finish.