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, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
6 ounces Wild Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of 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 hot pan and sear for 4 to 5 minutes without moving it to develop a golden, crispy crust.
Carefully flip the salmon and continue cooking for 3 to 4 minutes until it reaches your preferred level of doneness.
While the salmon sears, steam the asparagus in a steamer basket over boiling water for 4 to 5 minutes until bright green and tender-crisp.
Fluff the pre-cooked brown rice with a fork and plate it alongside the seared salmon and steamed asparagus.
Drizzle the entire dish with fresh lemon juice and a final sprinkle of flaky sea salt before serving.