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 oz Wild Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp 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 tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

40.9g

Fat

20g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package directions or use pre-cooked rice and set aside.
2
Wash the asparagus and trim the tough, woody ends from the stalks.
3
Steam the asparagus in a steamer basket over boiling water for 4-5 minutes until tender-crisp.
4
Pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
5
Heat the olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
7
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily.
8
Serve the seared salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.