YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served over a bed of nutty brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon
0.75 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or reheat pre-cooked rice.
Trim the tough ends off the asparagus and steam over boiling water for 4 to 6 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place salmon in the pan and sear for 4 minutes until a golden crust forms, then flip.
Cook for an additional 3 minutes or until the salmon is opaque and flakes easily with a fork.
Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice.