YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Brown Rice
Pan-seared wild salmon served with garlic-roasted asparagus and nutty brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Sockeye Salmon Fillet
1/3 cup Cooked Brown Rice
1 cup Fresh Asparagus spears
1 tsp Avocado Oil
1/2 medium Lemon
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the avocado oil and the minced garlic.
Spread the asparagus in a single layer on the baking sheet and roast for 12-15 minutes until tender and slightly charred.
While the asparagus roasts, pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, flesh-side down first, and sear for about 4 minutes until a golden-brown crust forms.
Carefully flip the salmon and cook for another 3-4 minutes on the skin side until the fish is opaque and flakes easily.
Plate the seared salmon alongside the roasted asparagus and warm brown rice.
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables before serving.