YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice ahead of time or use pre-cooked rice to save time.
Trim the woody ends off the asparagus spears and place them in a steamer basket over boiling water.
Steam the asparagus for 4 to 5 minutes until they are tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure a crisp exterior.
Flip the salmon carefully and cook for another 2 to 3 minutes until the internal temperature reaches 145°F.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.