YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Wild Rice
Pan-seared salmon fillet served over nutty wild rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
6.35 oz Wild Atlantic Salmon Fillet
0.75 cup Cooked Wild Rice
1 cup Asparagus spears
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the wild rice according to package instructions until tender and set aside.
Pat the salmon fillet completely dry with a paper towel 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 hot pan and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 3 minutes or until it reaches your desired level of doneness.
While the salmon finishes, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.
Serve the seared salmon over the bed of wild rice with the steamed asparagus on the side, drizzling everything with fresh lemon juice.