YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of 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 sear for 4 to 5 minutes until the skin is crisp and golden.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before plating.
Arrange the salmon, rice, and asparagus on a plate and drizzle the entire dish with fresh lemon juice.