YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes without moving it to ensure a golden crust forms.
Carefully flip the fillet and continue cooking for another 3 minutes or until the salmon is opaque and reaches an internal temperature of 145°F.
While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 4 to 6 minutes until they are tender-crisp.
Fluff the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the brown rice and asparagus, top with the seared salmon, and finish with a generous squeeze of fresh lemon juice.