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 ounces Wild Sockeye Salmon Fillet; 0.75 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 0.25 teaspoon Sea Salt; 0.25 teaspoon Black Pepper

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 nutty brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

Protein

44.4g

Fat

14.6g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Sockeye Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

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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 the oil is shimmering.
3
Place the salmon in the pan skin-side down and sear for about 4 minutes until the skin is crisp and golden.
4
Carefully flip the fillet and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
5
While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.
6
Warm the pre-cooked brown rice in a small saucepan or microwave and fluff it with a fork.
7
Arrange the salmon and steamed asparagus over the brown rice and finish with a fresh squeeze of lemon juice.