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 bright and zesty lemon squeeze.
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
Prepare the brown rice according to package instructions or reheat pre-cooked rice until fluffy.
Trim the woody ends off the asparagus and steam over boiling water for 3-5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy.
Flip the fillet carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice before serving.