YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon with a crispy skin served alongside nutty brown rice and steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and sear for 5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for another 2-3 minutes until cooked through.
While the salmon sears, steam the asparagus spears for 4-5 minutes until they are tender-crisp and bright green.
Warm the pre-cooked brown rice in a small pot or microwave until steaming.
Plate the salmon over the brown rice with a side of asparagus and finish with a fresh squeeze of lemon juice.