YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Rice
Pan-seared wild sockeye salmon served over a bed of fluffy cauliflower rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Wild Sockeye Salmon Fillet
1 cup Cauliflower Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the salmon fillet 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 shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the cauliflower rice and asparagus in a steamer basket over boiling water.
Steam the vegetables for 5 to 6 minutes until the asparagus is tender-crisp and the cauliflower rice is soft.
Arrange the cauliflower rice on a plate, top with the seared salmon, and place the asparagus on the side.
Drizzle the entire dish with fresh lemon juice and an extra crack of black pepper before serving.