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: 7 oz Wild-Caught Salmon Fillet; 1/2 cup Cooked Brown Rice; 150g Fresh Asparagus spears; 1.5 tsp 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 salmon served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

45.1g

Fat

20.4g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

1/2 cup Cooked Brown Rice

150g Fresh Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions and set aside.
2
Trim the woody ends off the asparagus and place in a steamer basket over boiling water for 4-5 minutes until tender-crisp.
3
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the skillet, skin-side down, and sear for 4-5 minutes until the skin is crispy.
6
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.
7
Plate the brown rice and asparagus alongside the salmon.
8
Drizzle the fresh lemon juice over the fish and vegetables before serving.