Name: Seared Salmon with Steamed Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Sockeye Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Asparagus Spears; 2 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

Seared Salmon with Steamed Asparagus and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Brown Rice

Pan-seared sockeye salmon served over nutty brown rice and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

44.6g

Fat

18.1g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Rinse the brown rice and cook according to package directions until tender.
2
Wash the asparagus and trim the woody ends.
3
Pat the salmon fillet dry with a paper towel and season with salt and pepper.
4
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
6
Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.
7
While salmon cooks, steam the asparagus for 4-5 minutes until bright green and tender-crisp.
8
Fluff the rice with a fork and stir in the remaining teaspoon of olive oil.
9
Plate the salmon and asparagus over the rice and finish with a squeeze of fresh lemon juice.