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: 7.5 oz Wild Sockeye Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Steamed Asparagus; 1 tsp Avocado Oil; 1 tbsp 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 fluffy brown rice and tender asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

52.2g

Fat

15.3g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

1
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
2
Heat the avocado oil in a medium non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan, skin-side down, and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crisp.
4
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
5
While the salmon sears, steam the asparagus in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.
6
Warm the pre-cooked brown rice and fluff it with a fork.
7
Plate the salmon alongside the rice and asparagus, then drizzle the fresh lemon juice over the entire dish before serving.