YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with crispy skin served over nutty brown rice and tender asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6 oz Wild Atlantic Salmon
1/3 cup Cooked Brown Rice
1 cup Steamed Asparagus
3/4 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the woody ends from the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely 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 press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is golden and crispy.
Flip the fillet and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Plate the salmon over the warm brown rice with the steamed asparagus on the side.
Drizzle the entire dish with fresh lemon juice before serving.