YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served alongside steamed asparagus and nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
1 cup Asparagus spears
1/2 cup Cooked Brown Rice
1 tsp Avocado Oil
1 Lemon wedge
PREPARATION
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 in the pan, skin-side down if applicable, and sear for 4 to 5 minutes without moving it to ensure a golden crust.
Carefully flip the salmon and cook for an additional 3 minutes or until the internal temperature reaches 145°F.
While the salmon is searing, place the asparagus in a steamer basket over an inch of boiling water, cover, and steam for 4 to 5 minutes until vibrant green and crisp-tender.
Warm the pre-cooked brown rice in a small pot with a splash of water or in the microwave until steaming.
Arrange the rice and asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.