YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served over fiber-rich brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon
0.5 cup Cooked Brown Rice
1.5 cups Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Prepare the brown rice according to the package instructions until fluffy and tender.
Snap the woody ends off the asparagus spears and steam them for 3 to 5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel to ensure a good sear 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 the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to achieve a perfectly crispy skin.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.
Plate the salmon over the bed of brown rice with the steamed asparagus on the side and drizzle everything with fresh lemon juice.