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 Sockeye Salmon; 0.5 cup cooked Brown Rice; 1.5 cups Asparagus spears; 1.5 teaspoons Avocado Oil; 1 tablespoon fresh Lemon Juice; Pinch of Sea Salt and Black Pepper

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 sockeye salmon served with fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

Protein

46g

Fat

15.3g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

0.5 cup cooked Brown Rice

1.5 cups Asparagus spears

1.5 teaspoons Avocado Oil

1 tablespoon fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
2
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
3
Place the salmon skin-side down in the hot skillet and press gently with a spatula for 10 seconds to ensure even contact.
4
Sear the salmon for 4-5 minutes without moving it until the skin is crispy and golden.
5
Flip the fillet carefully and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium.
6
While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
7
Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.
8
Plate the seared salmon alongside the brown rice and steamed asparagus, then drizzle the fresh lemon juice over the fish and vegetables before serving.