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 lemon and a touch of silky grass-fed butter.
INGREDIENTS
6 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1/2 tablespoon Grass-fed Butter
PREPARATION
Prepare the brown rice according to package directions or use pre-steamed rice for convenience.
Trim the woody ends from the asparagus and steam them for 4-5 minutes until they are tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides 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 and sear for 4 minutes until the skin is crisp, then flip and cook for 3 more minutes.
Plate the brown rice and asparagus, top with the seared salmon, and finish with a dollop of grass-fed butter and a fresh squeeze of lemon.