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 squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
1 Lemon wedge
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of salt and 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 for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes for medium-rare.
While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3-5 minutes until bright green and tender-crisp.
Plate the brown rice and asparagus alongside the salmon, finishing the dish with a fresh squeeze of lemon.