YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served over nutty brown rice with tender steamed asparagus, finished with a bright squeeze of lemon and crispy skin.
INGREDIENTS
8 ounces Wild Sockeye Salmon Fillet
1/3 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
Sea Salt and Black Pepper to taste
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus spears and set aside for steaming.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press lightly with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and reaches your desired level of doneness.
While the salmon finishes, steam the asparagus in a steamer basket over boiling water for 3-5 minutes until vibrant green and tender-crisp.
Plate the crispy salmon alongside the nutty brown rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.