YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served with nutty brown rice and tender steamed asparagus, finished with a zesty squeeze of lemon juice.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until fluffy.
Trim the woody ends off the asparagus spears and steam them for 4-5 minutes until tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a crispy skin.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Arrange the salmon, brown rice, and asparagus on a plate and drizzle the fresh lemon juice over the fish and greens.