YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon with crispy skin served over nutty brown rice and tender asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
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 the oil is shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure the skin becomes extra crispy.
Sear the salmon for 4 to 5 minutes without moving it, then flip and cook for an additional 2 to 3 minutes until the fish is just opaque.
While the salmon cooks, place the asparagus in a steamer basket over an inch of boiling water and steam for 4 to 5 minutes until tender-crisp.
Portion the warm brown rice onto a plate and arrange the steamed asparagus alongside it.
Top the rice with the seared salmon fillet and drizzle the entire dish with fresh lemon juice before serving.