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
7.5 oz Wild Atlantic Salmon
1/3 cup Cooked Brown Rice
10 spears Fresh Asparagus
1 tsp Avocado Oil
1 tbsp Lemon Juice
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 it begins to shimmer.
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 fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.
While the salmon is searing, steam the asparagus spears for 4 minutes until they are tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small saucepan or the microwave until heated through.
Plate the brown rice and asparagus, top with the seared salmon, and finish with a fresh squeeze of lemon juice and a pinch of flaky sea salt.