YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served over nutty brown rice with a side of crisp-tender steamed asparagus and fresh lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Avocado Oil
1 wedge Fresh Lemon
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus spears and steam them for 4 to 5 minutes until vibrant green and crisp-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 shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and serve with a fresh lemon wedge.