YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served over nutty brown rice with tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6 oz Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus Spears
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the avocado oil in a medium non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for another 2 to 3 minutes until it reaches your preferred level of doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the plate.
Arrange the seared salmon and steamed asparagus over the rice and finish with a fresh squeeze of zesty lemon juice.