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 oz Wild Atlantic Salmon Fillet; 1/3 cup cooked Brown Rice; 1 cup Asparagus spears; 1 tbsp Extra Virgin Olive Oil; 1 tbsp fresh Lemon Juice

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 tender steamed asparagus, finished with a bright and zesty lemon squeeze.

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NUTRITION

Protein

40.5g

Fat

26g

Carbs

21.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1/3 cup cooked Brown Rice

1 cup Asparagus spears

1 tbsp Extra Virgin Olive Oil

1 tbsp fresh Lemon Juice

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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 spears and set aside.
3
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
4
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden crust forms.
6
Flip the salmon and cook for another 3 to 4 minutes until the desired level of doneness is reached.
7
While the salmon finishes, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.
8
Plate the brown rice and top with the seared salmon fillet.
9
Arrange the steamed asparagus on the side and drizzle the entire dish with fresh lemon juice before serving.