YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet with crispy skin served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
7.2 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a high-quality non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and continue cooking for 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Arrange the nutty brown rice and steamed asparagus on a plate alongside the crispy salmon fillet.
Drizzle the entire dish with fresh lemon juice to brighten the flavors before serving.