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 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 wedge Fresh Lemon
PREPARATION
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 cast-iron skillet over medium-high heat until the oil is shimmering.
Carefully place the salmon skin-side down in the skillet and press down lightly with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.
Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just cooked through but still moist.
While the salmon sears, steam the asparagus spears for 4 to 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the salmon alongside the rice and asparagus, then finish the entire dish with a squeeze of fresh lemon juice.