YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served alongside tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus spears and set aside.
Pat the salmon fillet dry with a paper towel and season with sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
While the salmon cooks, steam the asparagus in a steamer basket for 4-5 minutes until bright green and tender-crisp.
Toss the steamed asparagus with the remaining half teaspoon of olive oil and a pinch of salt.
Plate the salmon alongside the brown rice and asparagus, finishing with a fresh squeeze of lemon juice.