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: 6 ounces Wild Sockeye Salmon Fillet; 0.5 cup cooked Brown Rice; 1 cup steamed Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 wedge Lemon; Pinch of Sea Salt and Black Pepper

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 steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

41.6g

Fat

17.8g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon Fillet

0.5 cup cooked Brown Rice

1 cup steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 wedge Lemon

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
2
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.
3
Pat the salmon fillet completely dry with a paper towel and season both sides with 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 pan and press gently with a spatula for 10 seconds to ensure even contact.
6
Sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the salmon is just opaque.
7
Plate the salmon alongside the brown rice and steamed asparagus.
8
Finish with a fresh squeeze of lemon juice and an extra sprinkle of flaky sea salt.