YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of bright lemon and a touch of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
0.5 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
0.25 tsp Garlic Powder
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with garlic powder, sea salt, and black pepper.
Heat the avocado oil in a medium non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
Carefully flip the salmon and continue cooking for another 3-4 minutes until the internal temperature reaches 145 °F and the skin is crispy.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and asparagus, drizzling the fresh lemon juice over the fish and vegetables before serving.