YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with nutty brown rice and tender-crisp asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Sockeye Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus
1.5 teaspoons Olive Oil
0.5 medium Lemon
PREPARATION
Season the salmon fillet with a pinch of sea salt and black pepper.
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Place the salmon in the hot pan and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the fillet carefully and continue cooking for 3 minutes or until the salmon reaches your desired level of doneness.
Steam the asparagus spears in a steamer basket over boiling water for 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and plate it alongside the seared salmon and steamed asparagus.
Finish the dish by squeezing the fresh lemon juice over the salmon and vegetables for a bright pop of acidity.