YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served alongside nutty brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 ounces Wild Sockeye Salmon
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
1/2 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Pat the salmon fillet 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.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily.
While the salmon is searing, steam the asparagus spears in a steamer basket for 5 minutes until they are bright green and tender-crisp.
Serve the seared salmon over the bed of brown rice with the steamed asparagus on the side.
Drizzle the entire dish with fresh lemon juice to brighten the flavors before serving.