YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, featuring a perfectly crispy skin.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Avocado Oil
0.5 medium Lemon
PREPARATION
Season the salmon fillet generously with sea salt and cracked 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 sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is opaque and reaches an internal temperature of 145°F.
Steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before plating.
Arrange the salmon alongside the rice and asparagus, then squeeze fresh lemon juice over the entire dish for a bright finish.