YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
0.6 cup cooked Brown Rice
1 cup fresh Asparagus
1.5 tsp Avocado Oil
1 tbsp Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with 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 in the pan skin-side down and press gently with a spatula to ensure even contact, searing for 3-4 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through and flakes easily.
Arrange the brown rice and steamed asparagus on a plate and top with the seared salmon.
Drizzle the entire dish with fresh lemon juice and an extra sprinkle of flaky sea salt before serving.