YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.65 cup cooked Brown Rice
10 spears Asparagus
1 teaspoon Avocado Oil
0.5 medium Lemon
PREPARATION
Pat the salmon fillet completely 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 shimmering.
Place the salmon skin-side down in the hot pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
While the salmon sears, steam the asparagus spears over boiling water for 3-5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave and fluff with a fork.
Plate the salmon alongside the rice and asparagus, finishing the entire dish with a fresh squeeze of lemon juice and an extra pinch of flaky sea salt.