YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender-crisp asparagus, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package directions until fluffy and tender.
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 stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.
Place the salmon skin-side down in the hot skillet and sear for 4 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until vibrant green and tender-crisp.
Plate the seared salmon alongside the brown rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.