YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served over fluffy brown rice with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 Lemon Wedge
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice in advance or use pre-cooked rice, ensuring it is heated through and fluffy.
Trim the woody ends off the asparagus and place them in a steamer basket over boiling water for 4-5 minutes until tender-crisp and vibrant green.
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 non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down if applicable, and sear for 3-4 minutes without moving it to create a golden crust.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.
Plate the salmon alongside the brown rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the fish and greens for a bright pop of flavor.