YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served alongside nutty brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Sockeye Salmon
0.5 cup Brown Rice, cooked
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for another 2-3 minutes until the fish is opaque and flakes easily.
While the salmon sears, place asparagus in a steamer basket over boiling water and steam for 4 minutes until tender-crisp.
Warm the pre-cooked brown rice and transfer it to a plate.
Serve the salmon and asparagus alongside the rice, finishing the dish with a fresh squeeze of lemon juice.