YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served over a bed of fluffy brown rice and tender asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
10.5 ounces Wild Sockeye Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Fresh Asparagus spears
1 teaspoon Avocado Oil
0.5 medium Lemon
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until fluffy.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until it begins to shimmer.
Place the salmon fillet in the pan skin-side down 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 internal temperature reaches 125-130°F for medium-rare.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until vibrant green and tender-crisp.
Arrange the cooked brown rice and steamed asparagus on a plate and top with the seared salmon fillet.
Finish the dish by squeezing the fresh lemon juice over the salmon and vegetables for a bright, clean finish.