YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1.5 teaspoons Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the woody ends of the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side up and sear for 3-4 minutes until a golden crust forms.
Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice.