Name: Seared Salmon Fillet with Steamed Asparagus and Wild Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Wild-Caught Salmon Fillet; 0.5 cup Cooked Wild Rice; 1.5 cups Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tsp Ghee; 1 tbsp Fresh Lemon Juice

Seared Salmon Fillet with Steamed Asparagus and Wild 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 Wild Rice

Pan-seared salmon served over nutty wild rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

Protein

44.1g

Fat

21.8g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild-Caught Salmon Fillet

0.5 cup Cooked Wild Rice

1.5 cups Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Cook the wild rice according to package instructions until tender and fluffy.
2
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.
3
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.
4
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
5
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
6
While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3-5 minutes until bright green and tender-crisp.
7
Fluff the wild rice and stir in the ghee for a rich, nutty flavor.
8
Plate the salmon alongside the rice and asparagus, then drizzle everything with fresh lemon juice before serving.