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: 8 ounces Wild Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup 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 wild sockeye salmon served with fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

53.9g

Fat

15.9g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
4
Flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily.
5
While the salmon cooks, steam the asparagus spears for 3-5 minutes until bright green and tender-crisp.
6
Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.
7
Drizzle the entire plate with fresh lemon juice and a sprinkle of flaky sea salt before serving.