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: 6 oz Wild Sockeye Salmon Fillet; 3/4 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic, minced

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

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NUTRITION

Protein

42.9g

Fat

13.6g

Carbs

41.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

3/4 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and the minced garlic.
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 to 5 minutes until the skin is crispy and golden.
4
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F.
5
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
6
Warm the pre-cooked brown rice and portion it onto a plate.
7
Serve the salmon and steamed asparagus over the rice, finishing the dish with a fresh squeeze of lemon juice.