YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup Asparagus
1 teaspoon Avocado Oil
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 skillet and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the salmon and continue cooking for another 2-3 minutes until it reaches your desired level of doneness.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until vibrant green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice for a bright citrusy pop.