YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with brown rice and steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 tsp Avocado Oil
1 tbsp fresh Lemon Juice
1/4 tsp Sea Salt
1/4 tsp Black Pepper
PREPARATION
Cook the brown rice according to package instructions until tender and set aside.
Trim the woody ends from the asparagus spears and steam them for 4-5 minutes until they are tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel to ensure a good sear, then season both sides with sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula for 10 seconds to prevent curling.
Sear the salmon for 4-5 minutes until the skin is golden and crisp, then carefully flip the fillet.
Cook for an additional 2-3 minutes on the second side until the fish is just opaque and flakes easily with a fork.
Serve the salmon over the bed of brown rice with the steamed asparagus on the side, finishing with a fresh squeeze of lemon juice.