YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
0.5 cup cooked Brown Rice
1 cup steamed Asparagus
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the woody ends of the asparagus and steam over boiling water for 4 to 5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon in the skillet skin-side down and sear for 4 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is just opaque in the center.
Serve the salmon over the bed of brown rice with the steamed asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.