YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
1/2 Lemon (juiced and zested)
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 skin-side down in the hot skillet and press down gently with a spatula to ensure even contact for a crisp skin.
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 125°F for a perfect medium-rare center.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small pot or microwave until heated through.
Plate the seared salmon alongside the rice and asparagus, finishing the entire dish with fresh lemon zest and a generous squeeze of juice.