YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon paired with tender steamed asparagus and nutty brown rice, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Sockeye Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure the skin becomes golden and crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and asparagus and finish with a sprinkle of flaky sea salt.