YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7.2 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
0.5 teaspoon Avocado Oil
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked steamed rice.
Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.
Heat the avocado oil in a non-stick or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked to your desired level of doneness.
Plate the salmon alongside the warm brown rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.