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 ounces Wild Sockeye Salmon Fillet; 1 cup Asparagus; 0.5 cup cooked Brown Rice; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon 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 salmon fillet served over nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

46.1g

Fat

14.4g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

1 cup Asparagus

0.5 cup cooked Brown Rice

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Rinse and trim the woody ends off the asparagus spears.
2
Heat a heavy-bottomed skillet over medium-high heat and add the olive oil.
3
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
4
Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crispy and releases easily from the pan.
5
Flip the salmon and cook for another 2-3 minutes until the center is just opaque.
6
While the salmon is searing, steam the asparagus in a steamer basket for 3-5 minutes until vibrant green and tender-crisp.
7
Warm the pre-cooked brown rice in a small saucepan or microwave.
8
Plate the brown rice and asparagus, top with the seared salmon, and finish with a fresh squeeze of lemon juice.