YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon and steamed asparagus served over nutty brown rice, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
4 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side up in the skillet and sear for 4 to 5 minutes without moving it to develop a golden crust.
Flip the salmon carefully and continue cooking for another 3 to 4 minutes until the internal temperature reaches 145°F.
While the salmon cooks, place the trimmed asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Serve the salmon alongside the brown rice and asparagus, drizzling everything with fresh lemon juice and a final sprinkle of flaky sea salt.