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 Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Extra Virgin Olive Oil

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 sockeye salmon served over fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

43g

Fat

20g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

1
Prepare the brown rice according to package instructions until fluffy and set aside.
2
Trim the woody ends from the asparagus spears and steam over boiling water for 4-5 minutes until tender-crisp.
3
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
5
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
6
Carefully flip the fillet and cook for another 3 minutes until the salmon is just cooked through.
7
Plate the salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.