YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
7 oz Wild Sockeye Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Fresh Asparagus spears
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Rinse brown rice and cook according to package instructions until tender.
Pat salmon dry with paper towels and season with salt and pepper.
Heat avocado oil in a skillet over medium-high heat.
Place salmon skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.
Steam asparagus spears over boiling water for 3-5 minutes until bright green and tender-crisp.
Plate the rice and asparagus alongside the salmon and finish with a fresh squeeze of lemon juice.