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 fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Avocado Oil
1/2 fresh Lemon
1/4 teaspoon Garlic Powder
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice for efficiency.
Trim the woody ends off the asparagus and steam in a basket over boiling water for 3 to 5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel to ensure the skin gets crispy.
Season the salmon on both sides with garlic powder, sea salt, and black pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until it begins to shimmer.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes without moving it to develop a golden crust.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just cooked through and opaque.
Serve the seared salmon over the brown rice with a side of steamed asparagus and a fresh squeeze of lemon juice.