YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.25 oz Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the hot pan and press gently with a spatula for 10 seconds to ensure the skin makes full contact.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 3 to 4 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave and fluff it with a fork.
Serve the salmon immediately alongside the rice and asparagus, garnished with a fresh squeeze of lemon juice.