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 ounces Wild Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Asparagus; 1 teaspoon Avocado Oil; 3 tablespoons Non-fat Greek Yogurt; 1 tablespoon 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 asparagus, finished with a squeeze of bright lemon and a dollop of creamy yogurt.

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NUTRITION

Protein

43.8g

Fat

16.4g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Avocado Oil

3 tablespoons Non-fat Greek Yogurt

1 tablespoon Lemon Juice

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PREPARATION

1
Pat the salmon fillet 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 non-stick skillet over medium-high heat until shimmering.
3
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until desired doneness.
4
While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender-crisp and bright green.
5
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
6
In a small bowl, whisk together the Greek yogurt and lemon juice to create a simple protein-rich sauce.
7
Plate the brown rice and asparagus alongside the salmon, then top the fish with the lemon-yogurt dollop.