YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.
INGREDIENTS
6 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup Asparagus
1 teaspoon Avocado Oil
0.5 Lemon
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of 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 4-5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for an additional 2-3 minutes until cooked through to your preference.
While the salmon is finishing, steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp.
Plate the salmon over the brown rice with the asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.