YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice with tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Avocado Oil
1/2 fresh Lemon
Pinch of sea salt and black pepper
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the woody ends off the asparagus spears and set aside.
Pat the salmon fillet completely dry with a paper towel to ensure a good sear, then 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 the oil is shimmering.
Carefully place the salmon in the skillet, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp and vibrant green.
Flip the salmon fillet and cook for another 2-3 minutes or until the internal temperature reaches 145°F and the flesh is opaque.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a generous squeeze of fresh lemon juice.