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 ounces Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 1.5 cups Asparagus Spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon 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 sockeye salmon served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

43.4g

Fat

13.3g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1.5 cups Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Prepare the brown rice according to the package instructions until fluffy.
2
Trim the woody ends off the asparagus and steam them over boiling water for 4 to 5 minutes until tender-crisp.
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 olive oil in a non-stick skillet over medium-high heat until shimmering.
5
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
6
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish flakes easily with a fork.
7
Arrange the salmon, rice, and asparagus on a plate and drizzle everything with fresh lemon juice.