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 Salmon Fillet; 0.5 cup cooked Brown Rice; 1.5 cups 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 salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

52.1g

Fat

20g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Salmon Fillet

0.5 cup cooked Brown Rice

1.5 cups Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
2
Trim the woody ends off the asparagus and steam them for 4 to 5 minutes until they are tender-crisp and bright green.
3
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
5
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
6
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
7
Serve the salmon over the bed of brown rice with the steamed asparagus on the side.
8
Drizzle the entire dish with fresh lemon juice and a final sprinkle of flaky sea salt before serving.