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: 5.5 oz Wild Atlantic Salmon; 0.4 cup cooked Brown Rice; 1.5 cups Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic, minced

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 over 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

38.1g

Fat

15.4g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon

0.4 cup cooked Brown Rice

1.5 cups Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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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 the spears for 4-5 minutes until tender-crisp and bright green.
3
Pat the salmon fillet completely dry with a paper towel and season both sides 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 pan and sear for 4 minutes without moving it to ensure the skin becomes crispy.
6
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily.
7
Remove from heat and let the salmon rest for a minute while you toss the steamed asparagus with minced garlic and lemon juice.
8
Serve the seared salmon over the bed of brown rice with the asparagus on the side, finishing with an extra squeeze of lemon if desired.