YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon paired with fluffy brown rice and tender-crisp asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
0.75 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice for speed.
Trim the woody ends off the asparagus and steam until vibrant green and tender-crisp.
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 non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for four to five minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional two to three minutes until the fish is just opaque and flakes easily.
Plate the seared salmon alongside the brown rice and steamed asparagus, finishing with a bright squeeze of fresh lemon juice.