YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh 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 lightly with sea salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden-brown crust forms.
Carefully flip the salmon and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the brown rice and steamed asparagus alongside the seared salmon.
Drizzle the entire dish with fresh lemon juice before serving.