YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a sprinkle of crunchy sea salt.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with 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 sear for 4 to 5 minutes without moving it until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque and flakes easily.
While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Fluff the pre-cooked brown rice and plate it alongside the steamed asparagus.
Top the rice with the seared salmon fillet and finish the entire dish with a fresh squeeze of lemon juice and a final sprinkle of crunchy sea salt.