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: 5.5 ounces Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup fresh Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; Pinch of Sea Salt and Black Pepper; Fresh Lemon Wedge

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 sockeye salmon served over fluffy brown rice and tender steamed asparagus, featuring a perfectly seasoned and crispy skin.

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NUTRITION

Protein

38.6g

Fat

12.4g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup fresh Asparagus spears

1 teaspoon Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

Fresh Lemon Wedge

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PREPARATION

1
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
4
Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy.
5
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily.
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.
8
Plate the salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.