YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Crispy pan-seared salmon served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.
Plate the salmon alongside the brown rice and asparagus, then drizzle everything with fresh lemon juice for a zesty finish.