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; 0.5 cup Cooked Brown Rice; 1 cup Asparagus spears; 2 tsp Avocado 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 and steamed asparagus served over brown rice, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

44.6g

Fat

18.7g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

2 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat.
3
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
4
Carefully flip the fillet and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
5
While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
6
Warm the cooked brown rice in a small saucepan or microwave.
7
Serve the salmon over the brown rice with the asparagus on the side, finishing with a fresh squeeze of lemon juice.