YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
0.5 medium Lemon
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of 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 sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.
While the salmon cooks, steam the asparagus spears over simmering water for 3 to 5 minutes until they are vibrant green and tender-crisp.
Plate the seared salmon alongside the warm brown rice and steamed asparagus.
Finish the dish with a generous squeeze of fresh lemon juice and a sprinkle of flaky sea salt over the fish and vegetables.