YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared sockeye salmon served over nutty brown rice and tender steamed asparagus, finished with a bright, zesty squeeze of lemon.
INGREDIENTS
9 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
1 wedge Lemon
PREPARATION
Rinse the brown rice under cold water and cook according to package directions until fluffy and tender.
Trim the woody ends from the asparagus spears and steam in a basket over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely 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 the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure the skin becomes crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Serve the seared salmon over the bed of brown rice with the steamed asparagus on the side and a fresh lemon wedge for squeezing.