YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, featuring a perfectly crispy skin.
INGREDIENTS
6.8 oz Wild Sockeye Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Avocado Oil
PREPARATION
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 stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and releases easily from the pan.
Flip the fillet and cook for an additional 2 minutes for medium-rare, or until your desired doneness is reached.
While the salmon cooks, steam the asparagus spears over boiling water for 3-4 minutes until vibrant green and tender-crisp.
Plate the seared salmon alongside the warm brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.