YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with a crispy skin served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of fresh lemon juice.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
1/3 cup cooked Brown Rice
1.5 cups steamed Asparagus spears
1/2 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and place them in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.
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 high-quality stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy, then flip and cook for another 2-3 minutes for medium doneness.
Plate the nutty brown rice and steamed asparagus, then top with the seared salmon.
Drizzle the entire dish with fresh lemon juice and an extra crack of black pepper before serving.