YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over brown rice and steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the extra virgin olive oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is crispy and golden, then flip and cook for another 2 to 3 minutes until medium-rare.
While the salmon cooks, place the trimmed asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until fluffy.
Arrange the rice and asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.