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 lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 Lemon wedge
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Cook the brown rice according to package directions or reheat pre-cooked steamed brown rice.
Trim the tough, woody ends from the asparagus spears and steam for 4-5 minutes until they are tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel on both sides to ensure a proper sear.
Season the salmon with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering but not smoking.
Place the salmon in the pan, skin-side down if applicable, and sear for 4 minutes without moving it to develop a golden-brown crust.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
Plate the brown rice and steamed asparagus alongside the seared salmon.
Garnish with a fresh lemon wedge and an extra sprinkle of sea salt before serving.