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 Atlantic Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Steamed Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; Pinch of Sea Salt and Black Pepper

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 asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

51.9g

Fat

19.9g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive 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 instructions or reheat pre-cooked rice until steaming.
2
Trim the woody ends off the asparagus and steam for 4-6 minutes until tender-crisp and vibrant green.
3
Pat the salmon fillet completely dry with a paper towel to ensure a perfect sear and season both sides with sea salt and black pepper.
4
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil shimmers.
5
Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to prevent curling.
6
Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for an additional 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 the entire dish with fresh lemon juice and an extra sprinkle of flaky sea salt before serving.