YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Herb Brown Rice
Pan-seared sockeye salmon with crispy skin served alongside tender steamed asparagus and fluffy brown rice tossed in fresh garden herbs.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 tablespoon fresh Dill, chopped
1 tablespoon fresh Parsley, chopped
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Wash the asparagus and trim the woody ends off the spears.
Steam the asparagus for 4-5 minutes until tender-crisp and vibrant green, then set aside.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea 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 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F or your desired doneness.
In a small bowl, fold the chopped dill, parsley, and half of the lemon juice into the warm brown rice.
Plate the salmon and steamed asparagus alongside the herb-infused brown rice.
Drizzle the remaining lemon juice over the salmon and asparagus before serving.