YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
0.75 cup Cooked Brown Rice
10 spears Asparagus
1.5 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
0.25 tsp Sea Salt
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily.
Set up a steamer basket over boiling water and steam the asparagus for 3-5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice.