Name: Pan-Seared Salmon with Steamed Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Sockeye Salmon Fillet; 0.75 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

Pan-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

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

Pan-seared sockeye salmon served over fluffy brown rice with tender steamed asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46g

Fat

14.7g

Carbs

40.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the salmon fillet completely dry with a paper towel and season lightly with salt and pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
3
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and releases easily.
4
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque and cooked through.
5
While the salmon is searing, steam the asparagus spears in a steamer basket for 3 to 5 minutes until they are tender-crisp and vibrant green.
6
Fluff the pre-cooked brown rice and place it on a plate.
7
Top the rice with the salmon fillet and arrange the steamed asparagus on the side.
8
Drizzle the entire dish with fresh lemon juice and finish with a pinch of flaky sea salt.