YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon paired with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup steamed Asparagus
0.75 teaspoon Avocado Oil
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the tough, woody ends off the asparagus spears and steam them for 4-6 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season the flesh side with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick 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 to ensure even contact; sear for 4-5 minutes until the skin is crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
Serve the seared salmon immediately alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.