YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with steamed asparagus and nutty brown rice, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
0.75 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with 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 skin-side down in the pan and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just cooked through and flakes easily.
While the salmon cooks, steam the asparagus spears over boiling water for 4 to 5 minutes until tender-crisp and bright green.
Fluff the pre-cooked brown rice with a fork and plate it alongside the steamed asparagus.
Top the rice with the seared salmon and finish the entire dish with a fresh squeeze of lemon juice.