YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1/2 Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden-brown crust forms.
Flip the fillet and cook for an additional 3 to 4 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice over the fish and greens.