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: 7 ounces Wild Atlantic Salmon; 1/2 cup cooked Brown Rice; 1 cup fresh Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 wedge Lemon

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 salmon fillet served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

45.2g

Fat

18.3g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1/2 cup cooked Brown Rice

1 cup fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 wedge Lemon

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
2
Trim the woody ends off the asparagus and set a steamer basket over boiling water.
3
Steam the asparagus for 4-6 minutes until vibrant green and tender-crisp.
4
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
5
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
6
Place the salmon in the pan skin-side down and press lightly with a spatula for 30 seconds to ensure even contact.
7
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes.
8
Plate the salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.