YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice with crisp steamed asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6.5 ounces 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 ahead of time according to package instructions so it is ready for plating.
Trim the woody ends off the asparagus and steam in a steamer basket over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until shimmering.
Place the salmon fillet in the pan, skin-side down, and press lightly with a spatula to ensure even contact.
Sear for 4-5 minutes until the skin is golden and crispy, then flip and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and finish with a squeeze of fresh lemon juice.