YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.
Trim the woody ends off the asparagus and place them in a steamer basket over boiling water for 3-5 minutes until 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 olive oil in a non-stick 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 crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.
Plate the salmon alongside the brown rice and steamed asparagus, drizzling everything with the fresh lemon juice before serving.