YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice.
Trim the tough ends from the asparagus and steam them in a basket over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and press gently with a spatula to ensure even contact; sear for 4 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
Serve the salmon immediately alongside the rice and asparagus, drizzling the fresh lemon juice over the entire plate.