YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild sockeye salmon served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon fillet
0.5 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 tablespoon fresh Lemon Juice
Pinch of sea salt and black pepper
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat and lightly coat with a tiny bit of oil spray if needed.
Place the salmon in the hot pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice and an extra sprinkle of flaky sea salt before serving.