Name: Seared Salmon Fillet with Herbed Brown Rice and Steamed Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon Fillet; 1 cup cooked Brown Rice; 1 cup Asparagus spears; 1 tbsp Avocado Oil; 1 tbsp Extra Virgin Olive Oil; 2 tbsp fresh Parsley, chopped; 1 tbsp Lemon Juice

Seared Salmon Fillet with Herbed Brown Rice and Steamed Asparagus

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 Herbed Brown Rice and Steamed Asparagus

Pan-seared salmon fillet served over fluffy herbed brown rice and crisp-tender asparagus, finished with a squeeze of fresh lemon and a buttery-smooth olive oil drizzle.

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NUTRITION

Protein

42.9g

Fat

52.3g

Carbs

51.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup cooked Brown Rice

1 cup Asparagus spears

1 tbsp Avocado Oil

1 tbsp Extra Virgin Olive Oil

2 tbsp fresh Parsley, chopped

1 tbsp Lemon Juice

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PREPARATION

1
Prepare the brown rice by simmering in water or broth until tender and fluffy.
2
Trim the woody ends off the asparagus and steam until vibrant green and crisp-tender.
3
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
4
Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
5
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and crisp.
6
Flip the fillet carefully and cook for another 2-3 minutes until the desired level of doneness is reached.
7
In a small bowl, whisk together the extra virgin olive oil, chopped parsley, and lemon juice.
8
Fluff the cooked rice with a fork and stir in half of the herbed oil mixture.
9
Plate the salmon and asparagus alongside the rice, drizzling the remaining herb oil over the fish and vegetables.