YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup fresh Asparagus
1 teaspoon Avocado Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season 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.
Once the pan is hot, place the salmon skin-side down and press gently for 10 seconds to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is golden and crisp, then flip carefully.
Cook for an additional 2 to 3 minutes on the other side until the fish is opaque and flakes easily.
While the salmon sears, steam the asparagus in a steamer basket over boiling water for 4 minutes until tender-crisp.
Plate the salmon alongside the warm brown rice and steamed asparagus, serving with a fresh lemon wedge if desired.