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: 6.8 ounces Sockeye Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; Salt and pepper to taste

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 sockeye salmon with crisp skin served over fluffy brown rice and tender asparagus, finished with a squeeze of lemon.

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NUTRITION

Protein

46.7g

Fat

16g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

6.8 ounces Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and pepper to taste

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PREPARATION

1
Season the salmon fillet with a pinch of 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 sear for 4-5 minutes until the skin is crisp.
4
Flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily.
5
Steam the asparagus spears over boiling water for about 5 minutes until they are bright green and tender-crisp.
6
Serve the seared salmon over the warm brown rice with the steamed asparagus on the side.
7
Drizzle the entire plate with fresh lemon juice for a bright finish.