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 Sockeye Salmon Fillet; 1/3 cup Cooked Brown Rice; 1 cup Asparagus; 1 teaspoon Olive Oil; 1 tablespoon 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 with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

Protein

37.8g

Fat

15.8g

Carbs

21.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Sockeye Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Rinse the brown rice and cook according to package instructions or use pre-cooked brown rice.
2
Wash the asparagus and trim the woody ends.
3
Steam the asparagus for 4-5 minutes until tender-crisp and bright green.
4
Pat the salmon fillet dry with a paper towel and season with salt and pepper.
5
Heat olive oil in a non-stick skillet over medium-high heat.
6
Place salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
7
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
8
Plate the cooked brown rice, steamed asparagus, and seared salmon.
9
Drizzle fresh lemon juice over the salmon and asparagus before serving.