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 Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Steamed Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon 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 sockeye salmon paired with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

49.1g

Fat

19g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice and set aside.
2
Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.
3
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of 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 to ensure even contact.
6
Sear the salmon for 4 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 brown rice and steamed asparagus.
8
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.