YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1.5 teaspoons Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet 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 skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 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.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.