YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served with fiber-rich brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Avocado Oil
1 Lemon wedge
PREPARATION
Prepare the brown rice according to package instructions and keep warm.
Trim the woody ends off the asparagus and place them in a steamer basket over boiling water for 3-5 minutes until tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.