YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Wild Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Avocado Oil
1/4 fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and steam them for 4 to 5 minutes until they are vibrant green and tender.
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 the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a crispy exterior.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus.
Squeeze the fresh lemon wedge over the salmon and vegetables just before serving for a bright finish.