YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon paired with fluffy brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
5 ounces Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
100 grams Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus spears and steam them over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Serve the seared salmon alongside the rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.