Name: Seared Salmon with Steamed Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Wild Sockeye Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Fresh Asparagus Spears; 1 teaspoon Extra Virgin Olive Oil

Seared Salmon 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 with Steamed Asparagus and Brown Rice

Pan-seared sockeye salmon served over brown rice and steamed asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

38.6g

Fat

18.9g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

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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 olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
4
Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F.
5
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp.
6
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming and fluffy.
7
Plate the rice and asparagus alongside the salmon and finish with a fresh squeeze of lemon juice and a pinch of flaky sea salt.