YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Wild salmon pan-seared until the skin is perfectly crispy, served alongside fluffy brown rice and tender steamed asparagus with a squeeze of lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon fillet
2/3 cup cooked Brown Rice
1.5 cups Asparagus spears
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus and steam for 4-6 minutes until tender but still vibrant green.
Pat the salmon fillet completely dry with a paper towel and season 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 even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy.
Flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
Plate the salmon over the brown rice with the steamed asparagus on the side.
Finish the entire dish with a fresh squeeze of lemon juice before serving.