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: 6.5 ounces Wild Sockeye Salmon Fillet; 0.75 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Avocado Oil; 1 tablespoon Fresh Lemon Juice

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 salmon served over fluffy brown rice and tender steamed asparagus, finished with a bright and zesty lemon squeeze.

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NUTRITION

Protein

45.8g

Fat

14.9g

Carbs

40g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Rinse the brown rice and cook according to package instructions until tender and fluffy.
2
Trim the woody ends off the asparagus spears and set aside.
3
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
4
Heat the avocado oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
6
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
7
While the salmon finishes, steam the asparagus in a steamer basket over boiling water for 3-5 minutes until bright green.
8
Fluff the brown rice with a fork and plate it alongside the salmon and steamed asparagus.
9
Drizzle the fresh lemon juice over the salmon and vegetables before serving.