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: 7 ounces Wild Atlantic Salmon fillet; 1/2 cup cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon fresh Lemon Juice; Pinch of Sea Salt and Black Pepper

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 alongside nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon for a refreshing, zesty zing.

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NUTRITION

Protein

44.7g

Fat

18.1g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice and warm it through.
2
Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp and vibrant green.
3
Pat the salmon fillet completely dry with paper towels 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 down, and press gently with a spatula for 10 seconds to ensure even contact.
6
Sear for 4-5 minutes until the skin is crisp, then flip and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
7
Plate the salmon alongside the rice and asparagus, drizzling the fresh lemon juice over the fish and vegetables before serving.