YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/3 cup Cooked Brown Rice
1 cup Steamed Asparagus
1/2 teaspoon Avocado Oil
1 teaspoon Fresh Lemon Juice
1 clove Garlic, minced
PREPARATION
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 stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan and sear for 4 to 5 minutes until the exterior is golden and crisp.
Flip the fillet carefully and cook for another 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.
Steam the asparagus spears over boiling water for 3 to 5 minutes until they are tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Serve the seared salmon alongside the brown rice and steamed asparagus, finishing the dish with a drizzle of fresh lemon juice and minced garlic.