YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon and steamed asparagus served over a bed of fluffy brown rice with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
2/3 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions until fluffy and set aside.
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 non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for about 4 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for another 3 minutes or until the fish reaches your desired level of doneness.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp.
Portion the cooked brown rice onto a plate and top with the seared salmon fillet.
Serve the steamed asparagus on the side and finish the entire dish with a fresh squeeze of lemon juice.