YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon with a perfectly crisp skin, served alongside nutty brown rice and tender steamed asparagus with a bright squeeze of lemon.
INGREDIENTS
6.8 ounces Wild Sockeye Salmon fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely 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 and hot.
Place the salmon skin-side down in the pan and press firmly with a spatula for 30 seconds to ensure the skin becomes extra crispy.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and the flesh has cooked about three-quarters of the way up.
Flip the fillet carefully and cook for an additional 2 minutes for a perfect medium-rare to medium finish.
While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 3-4 minutes until they are tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave and fluff it gently with a fork.
Plate the salmon over the bed of brown rice, arrange the steamed asparagus alongside, and finish with a bright squeeze of fresh lemon juice.