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: 6 oz Wild Sockeye Salmon; 3/4 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1/4 tsp Sea Salt and Black Pepper

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 wild sockeye salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and perfectly crispy skin.

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NUTRITION

Protein

43.5g

Fat

14.2g

Carbs

44.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon

3/4 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Sea Salt and Black Pepper

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the olive oil in a stainless steel 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 for a crispy skin.
4
Sear the salmon for 4 to 5 minutes without moving it, then flip and cook for an additional 2 to 3 minutes until the center is just opaque.
5
While the salmon cooks, place the asparagus spears in a steamer basket over boiling water and steam for 3 to 4 minutes until bright green and tender-crisp.
6
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
7
Plate the brown rice and top with the seared salmon, arranging the asparagus alongside.
8
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.