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; 0.5 cup Cooked Brown Rice; 1 cup Asparagus spears; 0.5 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

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

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NUTRITION

Protein

45.9g

Fat

17.7g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

0.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.
4
Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
5
While the salmon cooks, steam the asparagus spears in a steamer basket for 4-5 minutes until tender-crisp.
6
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
7
Plate the brown rice and asparagus alongside the seared salmon.
8
Drizzle the entire dish with fresh lemon juice just before serving.