YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served with tender steamed asparagus and nutty brown rice, featuring a perfectly crisp-skinned finish.
INGREDIENTS
7.5 oz Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1/2 Lemon, juiced
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and steam in a basket over boiling water until tender-crisp, about 4 to 5 minutes.
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 to 5 minutes until the skin is golden and very crisp, then carefully flip.
Cook for an additional 2 to 3 minutes on the other side until the salmon reaches your desired level of doneness.
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the fresh lemon juice over the fish and vegetables before serving.