YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Wild Rice
Pan-seared wild sockeye salmon served over a bed of nutty wild rice and tender roasted asparagus, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
6.3 ounces Wild Sockeye Salmon Fillet
3/4 cup Cooked Wild Rice
1.5 cups Fresh Asparagus
1.5 teaspoons Avocado Oil
1/2 Fresh Lemon
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the avocado oil, salt, and pepper.
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
While the asparagus roasts, heat the remaining avocado oil in a stainless steel or cast-iron skillet over medium-high heat.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Place the salmon in the hot skillet and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon reaches your desired level of doneness.
Fluff the pre-cooked wild rice and plate it alongside the roasted asparagus.
Top with the seared salmon and a generous squeeze of fresh lemon juice before serving.