YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of lemon and a dollop of melted grass-fed ghee.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 teaspoon Grass-fed Ghee
PREPARATION
Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.
Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil shimmers.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact, searing for 4 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.
Plate the salmon alongside the brown rice and asparagus, topping the hot fish with the ghee to let it melt into a rich finish.