YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Trim the tough, woody ends off the asparagus spears and place them in a steamer basket over boiling water.
Steam the asparagus for 4 to 6 minutes until they are bright green and tender-crisp.
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 press gently with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is golden and crisp, then flip and cook for another 2 to 3 minutes.
Fluff the warm cooked brown rice and plate it alongside the steamed asparagus and seared salmon.
Finish the dish with a generous squeeze of fresh lemon juice and a sprinkle of flaky sea salt.