YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon paired with fluffy brown rice and tender-crisp asparagus, finished with a squeeze of bright lemon and a touch of flaky sea salt.
INGREDIENTS
6.5 oz Wild Sockeye Salmon fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
0.5 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea 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 and golden.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is just opaque and flakes easily.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.
Fluff the pre-cooked brown rice and plate it alongside the steamed asparagus.
Place the seared salmon on the plate and drizzle the entire dish with fresh lemon juice before serving.