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 Wild Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Fresh Asparagus spears; 1 tsp Extra Virgin Olive Oil; 0.5 fresh Lemon (for juice and zest); Pinch of Sea Salt and Black Pepper

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 sockeye salmon paired with tender steamed asparagus and nutty brown rice, finished with a bright squeeze of zesty lemon.

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NUTRITION

Protein

48.2g

Fat

19.6g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1 tsp Extra Virgin Olive Oil

0.5 fresh Lemon (for juice and zest)

Pinch of Sea Salt and Black Pepper

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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 place them in a steamer basket over boiling water for 4-5 minutes until tender-crisp.
3
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
5
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure a crispy texture.
6
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
7
Plate the salmon alongside the brown rice and steamed asparagus.
8
Grate fresh lemon zest over the entire plate and finish with a generous squeeze of lemon juice before serving.