YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
1 wedge 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 stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.
Reheat the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until steaming.
Plate the crispy salmon alongside the brown rice and steamed asparagus, then finish with a fresh squeeze of lemon juice.