YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Avocado Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt and 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.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish flakes easily with a fork.
While the salmon cooks, steam the asparagus spears in a steamer basket for 3 to 5 minutes until bright green and tender-crisp.
Fluff the cooked brown rice with a fork and place it on a plate.
Top the rice with the seared salmon and serve the asparagus on the side with a fresh squeeze of lemon.