YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
7 ounces Sockeye Salmon Fillet
1/3 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
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 in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for an additional 2-3 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are tender yet retain a vibrant green color.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon over the bed of brown rice and serve with the steamed asparagus on the side, finishing with a fresh squeeze of lemon juice.