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: 9 ounces Wild Sockeye Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Fresh Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

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 wild sockeye salmon paired with fluffy brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

59.8g

Fat

17g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked steamed brown rice.
2
Trim the woody ends off the asparagus spears and steam them in a basket over boiling water for 4-5 minutes until tender-crisp.
3
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
6
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just cooked through.
7
Plate the salmon alongside the warm brown rice and steamed asparagus.
8
Finish the dish by drizzling fresh lemon juice over the salmon and vegetables for a bright, clean finish.