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; 0.5 cup Cooked Brown Rice; 1.5 cups Fresh Asparagus; 1.5 teaspoons Avocado 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 wild sockeye salmon paired with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

Protein

46.3g

Fat

16.7g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1.5 cups Fresh Asparagus

1.5 teaspoons Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions if not using pre-cooked rice.
2
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.
3
Trim the woody ends off the asparagus spears.
4
Place the asparagus in a steamer basket over boiling water, cover, and steam for 4-5 minutes until tender-crisp and vibrant green.
5
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
6
Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crispy.
7
Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
8
Plate the salmon alongside the brown rice and steamed asparagus.
9
Drizzle the entire plate with fresh lemon juice before serving.