YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until it begins to shimmer.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.
While the salmon sears, steam the asparagus spears over boiling water for 4 to 5 minutes until they are tender-crisp and bright green.
Warm the pre-cooked brown rice and plate it alongside the steamed asparagus.
Place the seared salmon on top of the rice and drizzle the entire dish with fresh lemon juice before serving.