YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served alongside nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
0.6 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the tough, woody ends off the asparagus spears.
Place asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.
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 press gently with a spatula for 30 seconds to ensure even contact.
Sear the salmon for 4 minutes without moving it to achieve a crispy skin.
Carefully flip the fillet and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice just before serving.