YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender-crisp asparagus, finished with a squeeze of lemon and sea salt.
INGREDIENTS
6 ounces Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
1/2 Fresh Lemon
PREPARATION
Rinse and cook the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus spears and steam them for 4 to 6 minutes until they are tender-crisp and bright green.
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 non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a golden crust.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Serve the salmon alongside the brown rice and steamed asparagus, finishing the entire plate with a fresh squeeze of lemon juice.