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: 6.5 oz Wild Sockeye Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Fresh Asparagus; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; Sea salt and black pepper to taste

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 tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

46.1g

Fat

14.4g

Carbs

31g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Sea salt and black pepper to taste

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper on both sides.
2
Heat the olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
4
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
5
While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until tender-crisp.
6
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
7
Plate the salmon alongside the rice and asparagus, then finish with a fresh squeeze of lemon juice.