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 lemon and toasted sesame seeds.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
0.5 fresh Lemon
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a cast-iron or stainless steel skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes without moving it until a golden crust forms.
Carefully flip the salmon and continue cooking for another 3 to 4 minutes until the skin is crisp and the fish is cooked to your preferred doneness.
While the salmon sears, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp and bright green.
Fluff the pre-cooked warm brown rice and plate it alongside the steamed asparagus.
Top the rice with the seared salmon and finish the entire dish with a generous squeeze of fresh lemon juice.