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: 6.5 ounces Wild Sockeye Salmon Fillet; 0.6 cup Cooked Brown Rice; 1 cup Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon 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 sockeye salmon served over nutty brown rice and tender-crisp steamed asparagus, finished with a bright squeeze of fresh lemon.

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NUTRITION

Protein

45.2g

Fat

14.2g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

0.6 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Season the salmon fillet with a pinch of sea salt and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
4
Carefully flip the fillet and cook for an additional 2 to 3 minutes until desired doneness is reached.
5
While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until tender-crisp.
6
Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.
7
Drizzle the entire dish with fresh lemon juice before serving.