Name: Seared Salmon Fillet with Brown Rice and Steamed Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 ounces Salmon Fillet; 1.4 cups Cooked Brown Rice; 1 cup Asparagus spears; 1 tablespoon Extra Virgin Olive Oil; 1/2 Lemon; Sea salt and black pepper to taste

Seared Salmon Fillet with Brown Rice and Steamed Asparagus

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 Brown Rice and Steamed Asparagus

Pan-seared 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

62.4g

Fat

50.2g

Carbs

72.4g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

1.4 cups Cooked Brown Rice

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

1/2 Lemon

Sea salt and black pepper to taste

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PREPARATION

1
Prepare the brown rice according to package instructions and keep warm.
2
Pat the salmon fillet completely dry with paper towels to ensure a good sear.
3
Season both sides of the salmon generously with sea salt and black pepper.
4
Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.
5
Place the salmon in the skillet skin-side down and press gently with a spatula for thirty seconds.
6
Sear the salmon for four to five minutes until the skin is golden and crispy.
7
Carefully flip the fillet and cook for another three to four minutes until the fish is opaque and flakes easily.
8
While the salmon finishes, steam the asparagus in a steamer basket over boiling water for three to five minutes until tender-crisp.
9
Fluff the brown rice with a fork and plate it alongside the steamed asparagus.
10
Top the rice with the seared salmon and finish the entire dish with a fresh squeeze of lemon juice.