YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a medium non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the skillet skin-side up and sear for 4-5 minutes without moving it to develop a golden-brown crust.
Carefully flip the fillet and continue cooking for another 3-4 minutes or until the fish reaches your desired level of doneness.
While the salmon cooks, steam the asparagus spears over boiling water for about 5 minutes until they are vibrant green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the serving plate.
Plate the seared salmon alongside the rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.