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: 7 oz Sockeye Salmon Fillet; 0.75 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 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 wild sockeye salmon served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

Protein

49.1g

Fat

15.3g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
2
Trim the woody ends off the asparagus and steam for 3-5 minutes until tender-crisp and vibrant green.
3
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the hot skillet, skin-side down, and sear for 4-5 minutes until the skin is crisp.
6
Flip the salmon carefully and cook for another 3 minutes, or until cooked to your desired level of doneness.
7
Plate the brown rice and steamed asparagus alongside the salmon.
8
Drizzle the entire dish with fresh lemon juice before serving.