YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served over fluffy brown rice with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and steam for 4 to 5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season 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 up and sear for 3 to 4 minutes until a golden crust forms.
Flip the fillet carefully and continue cooking for another 2 to 3 minutes until the salmon is just opaque and flakes easily.
Serve the salmon alongside the brown rice and steamed asparagus, drizzling the fresh lemon juice over the fish and vegetables.