YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon paired with nutty brown rice and tender steamed asparagus, finished with a bright and zesty lemon squeeze.
INGREDIENTS
6.8 ounces Wild Sockeye Salmon fillet
0.5 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
Fresh lemon for zest and juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until fluffy.
Trim the tough, woody ends off the asparagus spears.
Place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure a crisp exterior.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque and flakes easily.
Serve the seared salmon alongside the brown rice and steamed asparagus.
Garnish the entire plate with fresh lemon zest and a squeeze of juice for a bright finish.