YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Avocado Oil
0.5 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked brown rice heated through.
Trim the woody ends off the asparagus and steam for 3-5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel to ensure a good sear and season 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 skillet and press gently with a spatula for 10 seconds to prevent curling.
Sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes for medium doneness.
Serve the salmon alongside the rice and asparagus, finishing the entire dish with a fresh squeeze of lemon juice.