YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Crispy pan-seared wild salmon served over a bed of fluffy brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
0.6 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Rinse the brown rice under cold water and cook until tender and nutty.
Trim the woody ends off the asparagus and steam over boiling water until bright green and tender-crisp.
Pat the salmon fillet 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.
Place the salmon skin-side down in the hot pan and sear for four to five minutes until the skin is crispy.
Carefully flip the salmon and cook for another two to three minutes until the fish is cooked through.
Plate the salmon alongside the brown rice and steamed asparagus, drizzling everything with fresh lemon juice.