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: 5.7 ounces Wild Atlantic Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Fresh 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 over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

46.8g

Fat

18.7g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

5.7 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh 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 if not using pre-cooked rice.
2
Trim the woody ends off the asparagus spears and steam them for 4-5 minutes until they are tender-crisp and vibrant green.
3
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
5
Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to create a golden crust.
6
Carefully flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
7
Arrange the steamed asparagus and brown rice on a plate and top with the seared salmon.
8
Finish the dish by drizzling the fresh lemon juice over the salmon and vegetables for a bright pop of flavor.