Name: Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Wild Atlantic Salmon Fillet; 0.75 cup Cooked Brown Rice; 1 cup Steamed Asparagus; 1 tsp Extra Virgin Olive Oil

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Brown Rice

Pan-seared wild salmon served with fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

43.4g

Fat

17.2g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 tsp Extra Virgin Olive Oil

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PREPARATION

1
Cook the brown rice according to package directions or use pre-steamed rice for convenience.
2
Trim the woody ends from the asparagus and steam in a basket over boiling water for 4 to 5 minutes until tender-crisp.
3
Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
5
Place the salmon flesh-side down in the pan and sear for 4 minutes to develop a golden crust.
6
Flip the salmon carefully and cook for an additional 3 minutes or until the internal temperature reaches your desired level of doneness.
7
Serve the seared salmon immediately alongside the brown rice and steamed asparagus, garnishing with a fresh lemon wedge if available.