YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
Trim the woody ends from the asparagus and steam over boiling water for 4-5 minutes until bright green and tender-crisp.
Pat the salmon filet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden-brown crust.
Flip the filet and cook for an additional 3-4 minutes until the salmon is cooked through to your desired level of doneness.
Serve the seared salmon alongside the brown rice and steamed asparagus with a fresh lemon wedge on the side.