YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 oz Sockeye Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus
1 tsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Rinse the brown rice and cook according to package instructions until tender and nutty.
Trim the woody ends off the asparagus and steam over boiling water for about five minutes until bright green and tender-crisp.
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 skin-side down in the pan and sear for four minutes until the skin is crispy.
Flip the fillet and cook for another three minutes until the fish is opaque and flakes easily.
Fluff the rice with a fork and plate it alongside the steamed asparagus and seared salmon.
Finish the dish with a generous squeeze of fresh lemon juice for a bright burst of flavor.