YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon with crispy skin served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
2/3 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season the skin with a pinch of sea salt.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is golden and crispy, then flip and cook for an additional 2 minutes for medium doneness.
While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the brown rice and asparagus alongside the salmon, drizzling the entire dish with fresh lemon juice before serving.