YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
Fresh lemon wedge and sea salt for seasoning
PREPARATION
Prepare the brown rice according to package instructions or ensure pre-cooked rice is warmed through.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season the flesh side with a pinch of sea salt.
Heat the avocado oil in a non-stick or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to achieve a crispy skin.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the seared salmon alongside the steamed asparagus and brown rice, finishing with a fresh squeeze of lemon juice.