YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice and tender steamed asparagus, finished with a bright squeeze of zesty fresh lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon
0.75 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
0.5 medium Lemon
0.25 tsp Sea Salt
0.25 tsp Black Pepper
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a generous squeeze of fresh lemon juice.