YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with tender-crisp steamed asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6 ounces Wild Sockeye Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse the asparagus and trim off the woody ends.
Place the asparagus in a steamer basket over boiling water and steam for 4-6 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of 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 a crispy skin.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon over the brown rice with the steamed asparagus on the side.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.