YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served alongside fluffy brown rice and tender steamed asparagus, finished with a squeeze of bright lemon juice.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon fillet
2/3 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until fluffy.
Trim the tough, woody ends off the asparagus spears.
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 in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until cooked through to your preference.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until vibrant green and tender-crisp.
Arrange the seared salmon, brown rice, and steamed asparagus on a plate.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright finish.