YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served alongside fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
5 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Asparagus
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season 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 skin-side up in the pan and sear for 4-5 minutes until a golden-brown crust forms.
Flip the salmon carefully and cook for another 3-4 minutes until the fish flakes easily with a fork.
While the salmon is searing, steam the asparagus spears in a steamer basket for 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave.
Plate the salmon over the bed of brown rice with the steamed asparagus on the side.
Drizzle the entire dish with fresh lemon juice before serving.