YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon with crispy skin served over nutty brown rice and tender asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
0.5 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus spears and steam them until they are vibrant green and fork-tender.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until the pan is hot.
Place the salmon skin-side down in the skillet and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is just cooked through and opaque.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.