YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Avocado Oil
1 tbsp Lemon Juice
1 clove Garlic
PREPARATION
Prepare the brown rice according to package directions if not using pre-cooked rice.
Trim the woody ends off the asparagus spears and set aside.
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 stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes without moving it to ensure the skin becomes crisp.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.
While the salmon finishes, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.
Mince the garlic and toss it with the hot steamed asparagus and a splash of fresh lemon juice.
Plate the seared salmon alongside the brown rice and garlicky asparagus, drizzling any remaining lemon juice over the fish.