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: 5 ounces Sockeye Salmon Fillet; 1 cup Asparagus spears; 1/2 cup cooked Brown Rice; 1 teaspoon Avocado Oil; 1 tablespoon Fresh Lemon Juice; Pinch of 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 sockeye salmon served with tender steamed asparagus and nutty brown rice, finished with a bright squeeze of fresh lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

44.4g

Fat

14.3g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Sockeye Salmon Fillet

1 cup Asparagus spears

1/2 cup cooked Brown Rice

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
2
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp and vibrant green.
3
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
4
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
5
Place the salmon in the pan skin-side up and sear for 3-4 minutes until a golden crust forms.
6
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
7
Plate the salmon alongside the brown rice and steamed asparagus.
8
Drizzle everything with fresh lemon juice and an extra sprinkle of flaky sea salt before serving.