YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
6.5 oz Wild Sockeye Salmon
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Avocado Oil
1 Lemon wedge
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and sear for approximately four minutes until the skin is golden and crispy.
Carefully flip the fillet and continue cooking for another two to three minutes until the fish reaches your desired level of doneness.
Steam the asparagus spears in a steamer basket over boiling water for three to five minutes until they are vibrant green and tender-crisp.
Plate the seared salmon alongside the brown rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.