YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served over a bed of fluffy brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon fillet
3/4 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp fresh Lemon Juice
PREPARATION
Rinse the brown rice thoroughly and cook according to package instructions until tender and fluffy.
Trim the tough, woody ends off the asparagus spears and steam them over boiling water for 4 to 5 minutes until tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and sear for 4 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 fish is just opaque and flakes easily with a fork.
Arrange the cooked brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle the entire dish with fresh lemon juice.