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; 3/4 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1/4 tsp 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 wild salmon served over nutty brown rice and tender asparagus spears, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

45.9g

Fat

14.5g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

3/4 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Sea Salt and Black Pepper

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PREPARATION

1
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
2
Trim the tough, woody ends off the asparagus spears and steam them for 4-5 minutes until tender-crisp and bright green.
3
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
4
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
5
Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.
6
Sear for 4 minutes until the skin is crispy, then carefully flip and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F.
7
Plate the brown rice and asparagus, top with the seared salmon, and finish with a squeeze of fresh lemon juice.