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 squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1/2 cup cooked Brown Rice
1 cup steamed Asparagus
1 teaspoon Avocado Oil
1 wedge fresh Lemon
PREPARATION
Rinse the brown rice and cook according to package instructions until tender.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until vibrant green and tender-crisp.
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 stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
Serve the salmon over the bed of brown rice with the asparagus on the side, finishing with a fresh squeeze of lemon juice.