YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served over fluffy brown rice with tender steamed asparagus, featuring a perfectly crisp seared skin.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 teaspoon Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and cracked 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 skillet skin-side down and press gently with a spatula to ensure even contact, searing for 4-5 minutes until the skin is golden and crisp.
Carefully flip the fillet and continue cooking for 3-4 minutes or until the salmon is opaque and reaches your desired level of doneness.
While the salmon is searing, place the asparagus spears in a steamer basket over boiling water and steam for 3-5 minutes until they are vibrant green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming and fluff it with a fork.
Plate the salmon alongside the brown rice and steamed asparagus, then finish the entire dish with a fresh squeeze of lemon juice.