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 ounces Wild Sockeye Salmon; 0.75 cup cooked Brown Rice; 1.5 cups Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic, minced

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 nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

45.6g

Fat

13.7g

Carbs

44.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon

0.75 cup cooked Brown Rice

1.5 cups Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt, black pepper, and the minced garlic.
2
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat.
3
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.
4
Carefully flip the salmon and cook for an additional 3 to 4 minutes, or until the fish is opaque and flakes easily with a fork.
5
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4 to 6 minutes until tender-crisp and bright green.
6
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
7
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.