YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet 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 is shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure the skin makes full contact with the pan.
Sear the salmon for 4 to 5 minutes without moving it 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 internal temperature reaches your desired level of doneness.
While the salmon sears, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and plate it alongside the salmon and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright finish.