YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
Fresh lemon wedges and sea salt for seasoning
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
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 stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until your desired level of doneness is reached.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until vibrant green and tender-crisp.
Serve the seared salmon over the brown rice with the steamed asparagus on the side, finishing with a generous squeeze of fresh lemon.