YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over fluffy brown rice with tender steamed asparagus, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
10 spears Asparagus
1 tsp Avocado Oil
0.5 Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of 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 4 to 5 minutes until the skin is crispy and releases easily from the pan.
Flip the salmon carefully and cook for an additional 3 to 4 minutes, or until the internal temperature reaches 145°F.
While the salmon cooks, place the asparagus spears in a steamer basket over boiling water, cover, and steam for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small pot or microwave until heated through.
Plate the salmon alongside the brown rice and steamed asparagus.
Squeeze the fresh lemon juice over the salmon and vegetables and finish with a sprinkle of flaky sea salt.