YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
9 ounces Sockeye Salmon Fillet
1 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Olive Oil
0.5 Lemon
PREPARATION
Cook brown rice according to package instructions using water or low-sodium broth.
Pat the salmon fillet dry with a paper towel and season both sides with 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 to 5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 3 minutes or until cooked through.
Steam the asparagus spears in a steamer basket over boiling water for 4 minutes until tender-crisp.
Arrange the rice and asparagus on a plate, top with the seared salmon, and finish with fresh lemon juice.