YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served with fiber-rich steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon and fresh dill.
INGREDIENTS
8 ounces Wild Sockeye Salmon
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
Fresh lemon and dill for garnish
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the brown rice and asparagus, finishing with a squeeze of fresh lemon juice and a sprinkle of fresh dill.