YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
0.6 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
Lemon wedge for garnish
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Wash the asparagus and trim the tough, woody ends from the bottom of the stalks.
Steam the asparagus in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.
Pat the salmon fillet completely 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 or cast-iron skillet over medium-high heat until the oil shimmers.
Carefully place the salmon skin-side down in the skillet and press gently with a spatula to ensure even contact.
Sear the salmon for 4 minutes without moving it to develop a crispy skin, then flip and cook for another 2-3 minutes until cooked through.
Arrange the brown rice and steamed asparagus on a plate and top with the seared salmon.
Finish with a fresh squeeze of lemon juice over the fish and vegetables for a bright, clean flavor.