Name: Seared Salmon with Steamed Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 150 grams Asparagus; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Seared Salmon 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 with Steamed Asparagus and Brown Rice

Pan-seared wild sockeye salmon served over fluffy brown rice and tender steamed asparagus, featuring a perfectly seasoned crispy skin.

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NUTRITION

Protein

45.1g

Fat

15.3g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

150 grams Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
4
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.
5
Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked to your preference.
6
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until vibrant green and tender-crisp.
7
Fluff the pre-cooked brown rice and plate it alongside the steamed asparagus.
8
Top the rice with the seared salmon and drizzle the entire dish with fresh lemon juice before serving.