Name: Seared Salmon Filet with Steamed Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.5 ounces Pink Salmon Filet; 0.5 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1 tablespoon Fresh Lemon Juice; 1/4 teaspoon Garlic Powder; Salt and Pepper to taste

Seared Salmon Filet 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 Filet with Steamed Asparagus and Brown Rice

Pan-seared pink salmon served over nutty brown rice with tender-crisp steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

Protein

55g

Fat

11.6g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Pink Salmon Filet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tablespoon Fresh Lemon Juice

1/4 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked steamed brown rice and set aside.
2
Trim the woody ends off the asparagus spears and steam them in a basket over boiling water for 4-5 minutes until tender-crisp.
3
Pat the salmon filet completely dry with paper towels and season both sides with garlic powder, salt, and pepper.
4
Heat a high-quality non-stick skillet over medium-high heat with a light mist of olive oil spray.
5
Place the salmon in the hot skillet and sear for 4 minutes without moving it to develop a golden crust.
6
Carefully flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
7
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle the fresh lemon juice over the entire dish before serving.