YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served over nutty brown rice with tender-crisp steamed asparagus, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the tough woody ends from the asparagus spears and steam them over boiling water for 4 to 5 minutes until they reach a tender-crisp texture.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a heavy-bottomed skillet over medium-high heat until the oil is shimmering but not smoking.
Carefully place the salmon in the pan and sear for 3 to 4 minutes without moving it to develop a golden crust.
Flip the fillet and continue cooking for another 2 to 3 minutes until the salmon is just opaque and flakes easily with a fork.
Arrange the salmon on a plate next to the brown rice and steamed asparagus, then drizzle the entire dish with fresh lemon juice before serving.