YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Avocado Oil
0.5 fresh Lemon
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and releases easily from the pan.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and reaches your desired level of doneness.
While the salmon sears, steam the asparagus spears in a steamer basket for 3 to 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small bowl or saucepan.
Arrange the salmon, rice, and asparagus on a plate and finish with a generous squeeze of fresh lemon juice.