YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a perfectly crisp skin.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/3 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice ahead of time or according to package directions until fluffy.
Trim the woody ends from the asparagus and steam for 3 to 5 minutes until vibrant green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel to ensure a good sear 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 in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for about 4 minutes until the skin is golden and releases easily from the pan.
Flip the fillet and cook for an additional 2 to 3 minutes until the fish is just opaque in the center and flakes easily.
Serve the salmon over the brown rice with the steamed asparagus on the side and a bright squeeze of fresh lemon juice.