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: 6.7 ounces Wild Sockeye Salmon; 1/2 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1.5 teaspoons 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 with nutty brown rice and steamed asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

46g

Fat

17.4g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

6.7 ounces Wild Sockeye Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions and keep warm.
2
Pat the salmon fillet completely dry with a paper towel and season lightly with salt and pepper.
3
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
4
Place the salmon skin-side down in the pan and sear for four minutes until the skin is perfectly crispy.
5
Carefully flip the salmon and cook for an additional two to three minutes until the fish is opaque and flakes easily.
6
While the salmon finishes, steam the asparagus spears in a steamer basket for three to five minutes until tender-crisp.
7
Plate the seared salmon alongside the brown rice and steamed asparagus.
8
Finish the dish with a fresh squeeze of lemon juice over the salmon and greens for a bright, citrusy touch.