Name: Seared Salmon Fillet with Steamed Asparagus and Herbed Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Wild Sockeye Salmon Fillet; 2/3 cup cooked Brown Rice; 1 cup steamed Asparagus; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp fresh chopped Dill

Seared Salmon Fillet with Steamed Asparagus and Herbed 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 Herbed Brown Rice

Pan-seared wild salmon served over fluffy herbed brown rice and steamed asparagus, finished with a squeeze of lemon and a perfectly crisp skin.

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NUTRITION

Protein

46.9g

Fat

14.4g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

2/3 cup cooked Brown Rice

1 cup steamed Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp fresh chopped Dill

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PREPARATION

1
Prepare the brown rice according to package instructions and set aside.
2
Trim the tough ends of the asparagus and steam for 4-5 minutes until bright green and crisp-tender.
3
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
5
Place the salmon skin-side down in the skillet and press gently with a spatula to ensure even contact.
6
Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for an additional 2-3 minutes until desired doneness.
7
Fluff the cooked brown rice with a fork and stir in the fresh chopped dill and half of the lemon juice.
8
Plate the herbed rice and asparagus alongside the salmon, drizzling the remaining lemon juice over the fish before serving.