YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and a touch of crispy skin.
INGREDIENTS
5 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
1/4 tsp Black Pepper
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the tough ends from the asparagus and steam for 4-5 minutes until bright green and crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season with black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and press gently with a spatula to ensure even contact.
Sear for 4-5 minutes without moving the fish to achieve a crispy skin, then flip carefully.
Cook for an additional 2-3 minutes on the other side until the salmon reaches your desired level of doneness.
Serve the salmon over the brown rice with the steamed asparagus on the side.
Drizzle the entire plate with fresh lemon juice before serving.