YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon and fresh dill.
INGREDIENTS
6.5 oz Wild Atlantic Salmon fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
1 tbsp fresh 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 non-stick 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 golden and crispy.
Flip the salmon carefully and cook for an additional 3-4 minutes or until cooked to your preferred level of doneness.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small pot or microwave until heated through.
Serve the salmon alongside the rice and asparagus, drizzling everything with fresh lemon juice before serving.