Name: Seared Salmon with Steamed Asparagus and Garlic 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; 0.75 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tsp Fresh Lemon Juice

Seared Salmon with Steamed Asparagus and Garlic 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 with Steamed Asparagus and Garlic Brown Rice

Pan-seared wild salmon served over garlic-infused brown rice with tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

Protein

46.1g

Fat

14.5g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Fresh Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
2
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp and bright green.
3
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
6
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
7
While the salmon rests, fold the minced garlic and lemon juice into the warm brown rice.
8
Plate the garlic rice alongside the steamed asparagus and top with the seared salmon fillet.