YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon paired with nutty brown rice and tender asparagus, finished with a squeeze of zesty lemon and fresh dill.
INGREDIENTS
6.5 ounces Sockeye Salmon
0.6 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is crisp.
Flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through to your preference.
While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are tender but still vibrant green.
Fluff the pre-cooked brown rice and place it on a plate.
Top the rice with the seared salmon and serve the steamed asparagus on the side.
Drizzle the entire dish with fresh lemon juice and garnish with fresh dill if desired.