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 Salmon Fillet; 3/4 cup cooked Brown Rice; 1 cup steamed Asparagus; 1/2 teaspoon Avocado Oil; 1 tablespoon 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-crisp steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

Protein

43.9g

Fat

15.5g

Carbs

41g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

3/4 cup cooked Brown Rice

1 cup steamed Asparagus

1/2 teaspoon Avocado Oil

1 tablespoon Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice and reheat until steaming.
2
Trim the woody ends off the asparagus and steam 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 a pinch of sea salt and black pepper.
4
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
5
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a crispy texture.
6
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
7
Plate the salmon over the bed of brown rice with the asparagus on the side.
8
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.