YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Lemon-Herb Brown Rice
Pan-seared wild salmon served over lemon-herb brown rice with tender steamed asparagus, finished with a bright and zesty citrus squeeze.
INGREDIENTS
6.5 oz Wild Sockeye Salmon
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Fresh parsley and lemon zest for garnish
PREPARATION
Prepare the brown rice according to package instructions until tender.
Once the rice is cooked, fold in the fresh lemon juice, lemon zest, and a handful of chopped fresh parsley.
Trim the woody ends off the asparagus and steam the spears for 4-5 minutes until they are vibrant green and tender-crisp.
Pat the salmon fillet completely 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 until shimmering.
Place the salmon in the pan skin-side down and sear for approximately 4 minutes to develop a crisp exterior.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Serve the salmon immediately over the bed of lemon-herb rice with the steamed asparagus on the side.