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 oz Wild Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; Pinch of Sea Salt and Black Pepper

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 served over steamed asparagus and nutty brown rice, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

45.9g

Fat

18.4g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
2
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
3
Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
4
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the flesh is opaque and flakes easily with a fork.
5
While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.
6
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
7
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.