YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Wild salmon pan-seared until golden and served over nutty brown rice with tender steamed asparagus and a squeeze of fresh lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1/2 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a non-stick or cast iron skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Carefully flip the salmon and continue cooking for another 3 to 4 minutes until the fish is opaque and flakes easily.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Serve the seared salmon over the bed of brown rice with the steamed asparagus on the side.
Drizzle the entire plate with fresh lemon juice before serving.