YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon and steamed asparagus served over brown rice, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
Trim the woody ends from the asparagus spears and steam them for 3-5 minutes until they are tender-crisp.
Pat the salmon fillet completely dry using a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the extra virgin olive oil in a skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon fillet and cook for an additional 2-3 minutes until the flesh is opaque and flakes easily.
Portion the rice and asparagus onto a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.