YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
0.5 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 to save time.
Trim the woody ends off the asparagus and steam over boiling water for 4-6 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 3-4 minutes until a golden crust forms.
Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the entire plate with fresh lemon juice before serving.