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
6.5 ounces Wild Sockeye Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1.5 teaspoons Avocado Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil shimmers.
Place the salmon in the hot pan skin-side down and sear for about four to five minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another two to three minutes until the salmon is just opaque in the center.
While the salmon cooks, steam the asparagus spears over boiling water for three to five minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and plate it alongside the steamed asparagus.
Top the rice with the seared salmon fillet and finish the entire dish with a generous squeeze of fresh lemon juice.