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: 6.7 ounces Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1 teaspoon Avocado Oil; 1 tablespoon Lemon Juice; 0.25 teaspoon Garlic Powder

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 with tender steamed asparagus and fluffy brown rice, finished with a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.2g

Fat

14.4g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

6.7 ounces Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

0.25 teaspoon Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with garlic powder, sea salt, and black pepper.
2
Heat the avocado oil in a medium stainless steel or cast iron skillet over medium-high heat until shimmering.
3
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact, searing for 4 to 5 minutes until the skin is crispy.
4
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily.
5
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.
6
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.
7
Serve the seared salmon over the fluffy brown rice with the steamed asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.