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; 0.6 cup Cooked Brown Rice; 10 spears Asparagus; 1 teaspoon Extra Virgin Olive Oil; 0.5 Lemon; Sea Salt and Black Pepper to taste

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 sockeye salmon paired with tender steamed asparagus and nutty brown rice, finished with a bright and zesty lemon squeeze.

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NUTRITION

Protein

45.8g

Fat

13.9g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.6 cup Cooked Brown Rice

10 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

0.5 Lemon

Sea Salt and Black Pepper to taste

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
2
Trim the woody ends off the asparagus and steam in a basket over boiling water 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 sea salt and black pepper.
4
Heat the olive oil in a non-stick or stainless steel skillet over medium-high heat until shimmering.
5
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure a crisp exterior.
6
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F or your desired doneness.
7
Plate the salmon alongside the brown rice and steamed asparagus.
8
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.