YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served with nutty brown rice and steamed asparagus, finished with a squeeze of lemon and flaky sea salt.
INGREDIENTS
7.8 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
0.8 teaspoon Avocado Oil
PREPARATION
Rinse the brown rice and cook according to package directions until tender and fluffy.
Trim the woody ends off the asparagus and steam for 3 to 5 minutes until bright green and tender-crisp.
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 cast-iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot skillet and sear for 4 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the center is just opaque and flakes easily.
Plate the salmon alongside the rice and asparagus, finishing the dish with a fresh squeeze of lemon juice and a sprinkle of flaky sea salt.