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: 7.5 oz Wild Atlantic Salmon; 0.5 cup cooked Brown Rice; 1 cup steamed Asparagus; 1 tsp Avocado Oil; 1 tbsp Fresh Lemon Juice

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 served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

Protein

48.8g

Fat

28.9g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon

0.5 cup cooked Brown Rice

1 cup steamed Asparagus

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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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 in a basket over boiling water for 4-6 minutes until tender-crisp.
3
Pat the salmon fillet completely dry with paper towels and season with a pinch of sea salt and black pepper.
4
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
5
Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.
6
Sear for 4-5 minutes without moving it to achieve a crispy skin, then flip and cook for another 2-3 minutes until the internal temperature reaches 125-130°F.
7
Plate the salmon alongside the brown rice and steamed asparagus.
8
Drizzle the fresh lemon juice over the fish and vegetables before serving.