YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
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 stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon reaches your desired level of doneness.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until vibrant green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the rice and asparagus alongside the salmon, finishing the dish with a generous squeeze of fresh lemon juice.