YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon paired with fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Avocado Oil
Sea Salt and Black Pepper to taste
1/2 Lemon
PREPARATION
Prepare the brown rice according to package instructions and set aside.
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 stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crispy and the flesh is cooked halfway through.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon reaches your desired level of doneness.
While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Plate the salmon over the warm brown rice with the steamed asparagus on the side.
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.