YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup steamed Asparagus
1 teaspoon 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 shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.
While the salmon sears, steam the asparagus spears over boiling water for 3-5 minutes until they are bright green and tender-crisp.
Fluff the pre-cooked brown rice and plate it alongside the asparagus and the seared salmon.
Finish the dish with a squeeze of fresh lemon juice over the fish and vegetables before serving.