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 Salmon Fillet; 0.6 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1 tsp Extra Virgin Olive Oil

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 salmon and steamed asparagus served over brown rice, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

42.4g

Fat

18g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

0.6 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
2
Heat the olive oil in a non-stick or cast iron skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.
4
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the fish is just opaque in the center.
5
While the salmon cooks, steam the trimmed asparagus spears over boiling water for 3 to 5 minutes until tender-crisp.
6
Warm the pre-cooked brown rice in a small saucepan with a tablespoon of water or in the microwave until steaming.
7
Serve the salmon over the bed of brown rice with asparagus on the side, finishing with a fresh squeeze of lemon.