YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
1/4 teaspoon Sea Salt
1/4 teaspoon 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 non-stick or cast-iron skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the seared salmon alongside the rice and asparagus, then finish with a fresh squeeze of lemon juice.