YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon with a crisp skin, served with tender steamed asparagus and nutty brown rice, finished with a squeeze of lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1.5 teaspoons Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Season the salmon fillet on both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and continue cooking for another 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the fresh lemon juice over the entire dish before serving.