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 bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
7 oz Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
0.5 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 cast-iron or stainless steel skillet over medium-high heat until the oil is shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact for a crispy sear.
Cook the salmon for 4-5 minutes until the skin is golden, then flip and cook for another 2-3 minutes until the fish is just opaque in the center.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp and vibrant green.
Fluff the pre-cooked brown rice and plate it alongside the steamed asparagus and seared salmon.
Finish the dish with a fresh squeeze of lemon juice and an extra sprinkle of flaky sea salt before serving.