Name: Seared Salmon with Steamed Asparagus and Lemon-Herb Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Sockeye Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 tsp Avocado Oil; 1 tbsp Lemon Juice; 1 tbsp Fresh Parsley, chopped

Seared Salmon with Steamed Asparagus and Lemon-Herb 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 Lemon-Herb Brown Rice

Pan-seared sockeye salmon with lemon-herb brown rice and steamed asparagus, featuring a perfectly crisp skin and vibrant citrus notes.

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NUTRITION

Protein

66.0g

Fat

19.1g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

10 oz Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley, chopped

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PREPARATION

1
Prepare the brown rice according to package instructions if not already cooked.
2
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.
3
Pat the sockeye salmon fillet completely dry with a paper towel and season lightly with sea salt.
4
Heat avocado oil in a medium skillet over medium-high heat until shimmering.
5
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
6
Sear the salmon for 4-5 minutes until the skin is crisp and golden.
7
Flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium.
8
In a small bowl, fluff the warm brown rice and stir in the lemon juice and chopped fresh parsley.
9
Plate the salmon alongside the lemon-herb rice and steamed asparagus, garnishing with extra lemon zest if desired.