YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Herb Rice
Pan-seared sockeye salmon served over fluffy herb-infused brown rice with tender steamed asparagus and a bright, zesty finish.
INGREDIENTS
6.8 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Parsley, chopped
0.5 medium Lemon
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Finely chop the fresh parsley and fold it into the warm brown rice along with a pinch of lemon zest.
Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with 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 3-4 minutes until the skin is golden and crispy.
Flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
Plate the salmon over the herb rice with the steamed asparagus on the side and finish with a fresh squeeze of lemon juice.