YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package instructions until fluffy and tender.
Trim the tough ends from the asparagus and steam over boiling water for 4-5 minutes until bright green.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact.
Sear the salmon for 4 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes.
Arrange the salmon, rice, and asparagus on a plate and finish with a fresh squeeze of lemon juice.