YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon paired with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
1/2 cup cooked Brown Rice
1 cup fresh Asparagus
1.5 teaspoons Avocado Oil
1 tablespoon Lemon Juice
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Wash the asparagus and trim the tough, woody ends from the bottom of the stalks.
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 medium non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the hot skillet skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crispy and golden.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp.
Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Transfer the salmon, rice, and asparagus to a plate and finish with a fresh squeeze of lemon juice.