YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Wild Rice
Pan-seared salmon served over nutty wild rice and oven-roasted asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
0.75 cup Cooked Wild Rice
1 cup Asparagus Spears
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Cook the wild rice in water or vegetable broth according to package directions until tender and chewy.
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Trim the woody ends off the asparagus and toss with half of the avocado oil and a pinch of sea salt.
Roast the asparagus for 10 to 12 minutes until the tips are slightly crisp but the stalks remain vibrant.
Pat the salmon fillet dry with a paper towel to ensure a good sear and season both sides with salt and pepper.
Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the hot pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily.
Serve the salmon over the warm wild rice with the roasted asparagus on the side and a fresh squeeze of lemon juice.