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: 5.5 ounces Wild Atlantic Salmon Fillet; 1 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Avocado Oil; 1 Lemon Wedge

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

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NUTRITION

Protein

39.1g

Fat

23.7g

Carbs

51.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

1 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 Lemon Wedge

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PREPARATION

1
Prepare the brown rice according to package directions or use pre-cooked rice and reheat.
2
Trim the woody ends off the asparagus and steam for 4-6 minutes until tender-crisp and bright green.
3
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
4
Heat the avocado oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
6
Flip the salmon and cook for another 2-3 minutes until the desired level of doneness is reached.
7
Plate the salmon alongside the brown rice and steamed asparagus.
8
Squeeze the fresh lemon wedge over the salmon and vegetables just before serving.