YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
1/4 tsp Sea Salt
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice and set aside.
Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt.
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 without moving it until the skin is crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the warm brown rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables for a bright, clean finish.