YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
0.75 cup cooked Brown Rice
1 cup steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
Trim the woody ends from the asparagus spears and steam them in a basket over boiling water for 4 to 5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Arrange the salmon over the bed of brown rice with the steamed asparagus on the side.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright finish.