YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with a golden crisp skin, served alongside fluffy brown rice and tender steamed asparagus with a bright squeeze of lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
While the salmon is searing, steam the asparagus spears for 3-5 minutes until they are vibrant green and tender-crisp.
Assemble the plate by placing the seared salmon over a bed of warm brown rice with the steamed asparagus on the side.
Finish the dish with a generous squeeze of fresh lemon juice over the salmon and vegetables for a bright, clean flavor.