YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served over nutty brown rice and tender asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.8 oz Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus spears
1 tsp Avocado Oil
1 tbsp Fresh 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 stainless steel or cast iron skillet over medium-high heat until the oil is shimmering but not smoking.
Place the salmon skin-side down in the hot skillet and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the flesh is opaque and reaches your desired level of doneness.
While the salmon is searing, place the asparagus spears in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the fresh lemon juice over the entire dish for a bright finish.