YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served with fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice and set aside.
Trim the tough, woody ends from the asparagus spears and steam them for 3 to 5 minutes until they are bright green and 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 extra virgin olive oil in a non-stick or cast-iron skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure the skin makes even contact with the pan.
Sear for 4 to 5 minutes until the skin is golden and crispy, then carefully flip the fillet.
Cook for an additional 2 to 3 minutes until the salmon is cooked to your desired level of doneness.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice.