Name: Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Wild Salmon Fillet; 0.5 cup cooked Brown Rice; 1 cup Asparagus spears, trimmed; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Brown Rice

Pan-seared salmon served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

39.8g

Fat

21.8g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
2
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet, skin-side up, and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.
4
Carefully flip the salmon and continue cooking for another 3 to 4 minutes, or until the fish reaches your desired level of doneness.
5
While the salmon is searing, place the asparagus spears in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.
6
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
7
Plate the seared salmon alongside the brown rice and steamed asparagus, then drizzle the lemon juice over the fish and vegetables before serving.