Name: Seared Salmon with Lemon-Garlic 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; 0.35 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1.5 teaspoons Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon Fresh Lemon Juice

Seared Salmon with Lemon-Garlic 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 Lemon-Garlic Asparagus and Brown Rice

Pan-seared wild sockeye salmon served alongside tender lemon-garlic asparagus and nutty brown rice, finished with a bright and zesty citrus squeeze.

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NUTRITION

Protein

53.4g

Fat

18g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Sockeye Salmon Fillet

0.35 cup Cooked Brown Rice

1 cup Asparagus Spears

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
2
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until desired doneness.
4
Remove the salmon from the pan and set aside to rest.
5
In the same skillet, add the remaining half teaspoon of olive oil and the asparagus spears.
6
Sauté the asparagus for 3-4 minutes until tender-crisp, adding the minced garlic in the last minute of cooking.
7
Deglaze the pan by pouring the lemon juice over the asparagus, scraping up any flavorful bits from the salmon.
8
Serve the seared salmon alongside the lemon-garlic asparagus and the warmed brown rice.