YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
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 non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Flip the fillet and continue cooking for 3 to 4 minutes until the salmon is cooked through and the skin is crispy.
While the salmon cooks, place the trimmed asparagus in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Serve the salmon over the bed of brown rice with the asparagus on the side, drizzling everything with fresh lemon juice.