YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon with crisp skin, served alongside fluffy brown rice and tender steamed asparagus with a bright squeeze of lemon.
INGREDIENTS
6.35 oz Wild Sockeye Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus
1.5 tsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Rinse the brown rice and cook according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus and steam for 5 to 7 minutes until vibrant green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes without moving it until the skin is crisp.
Carefully flip the salmon and cook for another 2 to 3 minutes until it reaches your desired level of doneness.
Plate the salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice over the fish and greens.