YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with tender steamed asparagus, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
9 ounces Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat until hot.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact, searing for 4-5 minutes until the skin is crispy.
While the salmon cooks, steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp.
Flip the salmon carefully and continue cooking for 2-3 minutes or until the internal temperature reaches your preferred level of doneness.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and asparagus.
Drizzle the entire dish with fresh lemon juice and finish with an extra sprinkle of flaky sea salt for a clean, vibrant flavor.