YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, topped with a squeeze of fresh lemon for a bright, buttery finish.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
PREPARATION
Cook the brown rice according to package directions until fluffy and tender.
Trim the woody ends off the asparagus and steam for 3 to 5 minutes until bright green and tender-crisp.
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 shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a crispy skin.
Carefully flip the fillet and cook for another 2 to 3 minutes until the internal temperature reaches 125-130°F for a medium-rare finish.
Serve the salmon alongside the rice and asparagus, garnished with a fresh lemon wedge for extra brightness.