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: 6.5 ounces Wild Atlantic Salmon Fillet; 0.75 cup Cooked Brown Rice; 1 cup Fresh Asparagus; 1 teaspoon Extra Virgin Olive Oil

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 wild salmon served over nutty brown rice and steamed asparagus, finished with a squeeze of lemon for a bright, zesty zing.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.2g

Fat

17.7g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

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 extra virgin 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 lightly with a spatula to ensure even contact.
4
Sear the salmon for 4 to 5 minutes until the skin is crisp and golden.
5
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
6
While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are tender yet still vibrant green.
7
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
8
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and serve with a fresh lemon wedge.