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: 7 oz Wild Sockeye Salmon Fillet; 1/3 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1/2 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

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

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NUTRITION

Protein

47.1g

Fat

16.9g

Carbs

22.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus Spears

1/2 tsp 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 to save time.
2
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.
3
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
6
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.
7
Plate the seared salmon alongside the brown rice and steamed asparagus.
8
Drizzle the entire dish with fresh lemon juice to brighten the flavors before serving.