YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over fluffy brown rice with tender-crisp steamed asparagus, finished with a squeeze of lemon for a bright, zesty zing.
INGREDIENTS
4.8 oz Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus spears
1/2 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until opaque throughout.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until fluffy.
Arrange the salmon, brown rice, and asparagus on a plate and finish with a fresh squeeze of lemon juice over the entire dish.