YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild 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 Salmon Fillet
0.5 cup cooked Brown Rice
10 spears 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 in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Flip the salmon and continue cooking for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the brown rice and asparagus alongside the salmon, then drizzle everything with fresh lemon juice before serving.