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: 12 ounces Wild Atlantic Salmon Fillet; 1 cup Cooked Brown Rice; 1 cup Steamed Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

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

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NUTRITION

Protein

75.4g

Fat

27.9g

Carbs

51.3g

SERVINGS

1 serving

INGREDIENTS

12 ounces Wild Atlantic Salmon Fillet

1 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 over boiling water for 4-5 minutes until tender-crisp and bright 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 up, and sear for 4-5 minutes until a golden crust forms.
6
Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.
7
Plate the seared salmon alongside the brown rice and steamed asparagus.
8
Drizzle the fresh lemon juice over the salmon and vegetables before serving.