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 ounces Wild-Caught Salmon Fillet; 3/4 cup Cooked Brown Rice; 1 cup Fresh Asparagus; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Dill; 1 tablespoon Lemon Juice

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 salmon served with steamed asparagus and herbed brown rice, featuring a perfectly golden and crispy skin.

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NUTRITION

Protein

40.9g

Fat

19.1g

Carbs

40.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild-Caught Salmon Fillet

3/4 cup Cooked Brown Rice

1 cup Fresh Asparagus

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Dill

1 tablespoon Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions if not using pre-cooked rice.
2
Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and half of the fresh dill.
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 skillet and sear for 4 to 5 minutes until the skin is golden and crispy.
5
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
6
While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.
7
Toss the warm brown rice with the remaining fresh dill and lemon juice.
8
Serve the seared salmon alongside the herbed rice and steamed asparagus.