YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served over fluffy brown rice and steamed 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 Fresh Asparagus Spears
1 tsp Extra Virgin Olive Oil
Fresh Lemon Wedges
Flaky Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming and fluffy.
Trim the woody ends off the asparagus spears and place them in a steamer basket over boiling water for 3-5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and cracked black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact, searing for 4 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and finish with a generous squeeze of fresh lemon juice.