YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served over a bed of nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Sockeye Salmon fillet
3/4 cup cooked Brown Rice
1 cup Asparagus spears
1 tsp Olive Oil
1 tbsp fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of 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 up and sear for 3-4 minutes until a golden crust forms.
Flip the salmon and cook for another 2-3 minutes until cooked to your desired level of doneness.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.