YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 Lemon wedge
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked brown rice for efficiency.
Trim the woody ends off the asparagus and steam for 3 to 5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side up in the pan and sear for approximately 4 minutes until a golden-brown crust forms.
Carefully flip the salmon and cook for another 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
Serve the seared salmon immediately alongside the warm brown rice and steamed asparagus with a fresh lemon wedge.