YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with fluffy brown rice and tender steamed asparagus, finished with a fresh squeeze of lemon for a bright, crispy finish.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until fluffy.
Trim the woody ends off the asparagus spears and steam them for 5-7 minutes until they are tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season lightly 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 shimmers.
Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes perfectly crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle everything with fresh lemon juice before serving.