YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and fresh dill.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon fillet
0.5 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Avocado Oil
Fresh lemon wedges and dill for garnish
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 stainless steel or non-stick skillet over medium-high heat until it begins to shimmer.
Carefully place the salmon in the pan skin-side up and sear for approximately 4 minutes until a golden-brown crust forms.
Flip the fillet and continue cooking for another 3 to 4 minutes until the fish is just opaque and flakes easily with a fork.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice and plate it as the base for the meal.
Arrange the steamed asparagus next to the rice and top with the seared salmon fillet.
Garnish with a generous squeeze of fresh lemon juice and chopped dill before serving.