YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Avocado Oil
Lemon wedge and sea salt for seasoning
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides 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 press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crisp.
Carefully flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
While the salmon sears, steam the asparagus spears over boiling water for 3-5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the brown rice and asparagus, finishing with a fresh squeeze of lemon juice.