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 Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 clove Garlic, minced

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 fillet served over fluffy brown rice with a side of tender-crisp steamed asparagus, finished with a bright and zesty lemon squeeze.

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NUTRITION

Protein

45.0g

Fat

14.2g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Season the salmon fillet with a pinch of sea salt, black pepper, and the minced garlic.
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 to 5 minutes until the skin is golden and crispy.
4
Carefully flip the salmon and continue cooking for 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
5
While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for about 5 minutes until tender-crisp.
6
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
7
Plate the salmon alongside the brown rice and steamed asparagus.
8
Drizzle the entire plate with fresh lemon juice just before serving for a bright finish.