YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Brown Rice
Pan-seared sockeye salmon served with oven-roasted asparagus and nutty brown rice, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.
Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the remaining 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 4-5 minutes until the skin is crispy and releases easily.
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave.
Plate the salmon alongside the roasted asparagus and brown rice, finishing the dish with a generous squeeze of fresh lemon juice.