YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served with fluffy brown rice and tender steamed asparagus, featuring a perfectly crisp golden skin.
INGREDIENTS
6 ounces Wild Sockeye Salmon
0.9 cup Cooked Brown Rice
1 cup fresh Asparagus
1 teaspoon Avocado Oil
0.5 fresh Lemon
PREPARATION
Rinse the brown rice under cold water and cook in a small pot with water until fluffy and tender.
Trim the woody ends from the asparagus spears and steam them over boiling water until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel to ensure a good sear and season lightly with salt and pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula, cooking for 4-5 minutes until the skin is golden and crisp.
Carefully flip the fillet and continue cooking for 2-3 minutes until the salmon is just cooked through and flakes easily.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.