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: 8 ounces Wild Sockeye Salmon fillet; 1/2 cup cooked Brown Rice; 1 cup fresh Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon fresh Lemon Juice; Pinch of flaky sea salt and black pepper

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 served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

57.4g

Fat

21g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Sockeye Salmon fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

Pinch of flaky sea salt and black pepper

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
2
Trim the woody ends off the asparagus and steam over boiling water 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 sear for 4 minutes without moving it to ensure a crispy texture.
6
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
7
Plate the salmon alongside the brown rice and steamed asparagus.
8
Drizzle the entire dish with fresh lemon juice and finish with an extra sprinkle of flaky sea salt before serving.