YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of 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 pan skin-side down and sear for four to five minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for an additional two to three minutes until the fish is opaque and flakes easily with a fork.
Steam the asparagus spears in a steamer basket over boiling water for about five minutes until they are vibrant green and tender-crisp.
Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.
Finish the dish with a generous squeeze of fresh lemon juice over the salmon and greens before serving.