YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon fillet
0.5 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
0.5 fresh Lemon
Pinch of Sea Salt and Black Pepper
PREPARATION
Cook the brown rice according to package instructions or reheat pre-cooked steamed brown rice until fluffy.
Trim the woody ends off the asparagus spears and steam them in a basket over boiling water for 4-5 minutes until tender-crisp.
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 skillet skin-side up and sear for 3-4 minutes until a golden-brown crust forms.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Arrange the cooked brown rice and steamed asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.