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 lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
0.5 tablespoon Avocado Oil
1 wedge Lemon
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Rinse and cook the brown rice according to package instructions until tender.
Pat the salmon fillet completely dry with a paper towel and season both sides 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 hot pan and sear for 4-5 minutes until the skin is crispy and releases easily.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches your desired doneness.
While the salmon sears, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Plate the salmon over a bed of the nutty brown rice with the steamed asparagus on the side.
Garnish the entire dish with a fresh squeeze of lemon juice and an extra sprinkle of flaky sea salt.