YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
3/4 cup Cooked Brown Rice
150g Asparagus spears
1 tsp Avocado Oil
1 tbsp Lemon Juice
1 clove Garlic, minced
PREPARATION
Begin by preparing the brown rice according to package instructions if not already cooked.
Trim the woody ends off the asparagus and set up a steamer basket over boiling water.
Steam the asparagus for 4-6 minutes until tender-crisp and vibrant green.
While the asparagus steams, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
During the last minute of cooking, add the minced garlic to the pan for aromatics, being careful not to burn it.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice and a final sprinkle of flaky sea salt before serving.