YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served over fluffy brown rice with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
5.5 ounces Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or ensure you have pre-cooked rice ready to reheat.
Trim the woody ends off the asparagus spears and place them in a steamer basket over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet 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.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.
Flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the brown rice and steamed asparagus alongside the salmon.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.