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, featuring a perfectly golden crispy skin.
INGREDIENTS
8 ounces Sockeye Salmon fillet
0.9 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Olive Oil
0.5 medium Lemon
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired doneness.
While the salmon finishes, steam the asparagus spears over boiling water for 3 to 5 minutes until tender-crisp and bright green.
Serve the seared salmon over the brown rice with the asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.