YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with crispy skin served over nutty brown rice and tender asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus
1/2 tablespoon Avocado Oil
1 wedge Fresh Lemon
PREPARATION
Rinse the asparagus and trim away the tough, woody ends of the stalks.
Place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season the skin side with a pinch of sea salt.
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.
Carefully place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the salmon alongside the rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.