YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with fluffy brown rice and steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Filet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Asparagus
1.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the tough, woody ends off the asparagus spears and set aside.
Season the salmon filet on both sides with a pinch of sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily.
While the salmon is searing, steam the asparagus in a steamer basket for 3-5 minutes until bright green and tender-crisp.
Serve the seared salmon over the warm brown rice with the steamed asparagus on the side, finishing with a fresh squeeze of lemon juice.