YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served over nutty brown rice and tender asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Asparagus spears
1 tsp Avocado Oil
Fresh lemon wedge and sea salt for seasoning
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down if applicable, and sear for 4 minutes without moving it to develop a golden crust.
Flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus.
Finish with a fresh squeeze of lemon juice over the fish and vegetables before serving.