YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with tender-crisp steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1.5 cups Steamed Asparagus
1 teaspoon Avocado Oil
Fresh Lemon Wedge
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and steam for 4-6 minutes until tender-crisp and bright green.
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 skin-side down in the hot pan and press gently with a spatula for 10 seconds to ensure even contact.
Sear for 4-5 minutes without moving the fish until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the desired level of doneness is reached.
Plate the salmon alongside the brown rice and steamed asparagus.
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.