Name: Seared Salmon Fillet with Steamed Asparagus and Herbed 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; 0.65 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 tbsp Chopped Fresh Parsley

Seared Salmon Fillet with Steamed Asparagus and Herbed 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 Herbed Brown Rice

Pan-seared wild salmon served over fluffy herbed brown rice with a side of tender-crisp asparagus and a bright squeeze of fresh lemon.

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NUTRITION

Protein

42.6g

Fat

17.7g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

0.65 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Chopped Fresh Parsley

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PREPARATION

1
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
2
Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp and vibrant green.
3
Pat the salmon fillet 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.
5
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
6
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
7
Fold the chopped fresh parsley into the warm brown rice.
8
Plate the salmon alongside the rice and asparagus, drizzling the lemon juice over the fish and vegetables just before serving.