YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a medium cast-iron or non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden-brown crust forms.
Carefully flip the salmon and continue cooking for 3 to 4 minutes or until the internal temperature reaches 145°F.
While the salmon finishes, steam the asparagus in a steamer basket over boiling water for 4-5 minutes until tender-crisp.
Arrange the salmon, brown rice, and asparagus on a plate.
Drizzle the entire dish with fresh lemon juice and finish with an extra pinch of sea salt if desired.