YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
1/3 cup Cooked Brown Rice
10 spears Asparagus
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a medium stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; cook for 4-5 minutes until the skin is crispy.
Flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.
Plate the salmon alongside the rice and asparagus, drizzling everything with fresh lemon juice before serving.