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 oz Wild Sockeye Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Steamed Asparagus Spears; 1 tsp Avocado Oil; 1 tbsp Fresh 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 with tender steamed asparagus, finished with a squeeze of citrus and flaky sea salt.

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NUTRITION

Protein

44.8g

Fat

14g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus Spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
4
Flip the fillet and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
5
While the salmon cooks, steam the asparagus spears for 3-5 minutes until tender-crisp and vibrant green.
6
Serve the seared salmon over the warm brown rice with the steamed asparagus on the side.
7
Finish with a fresh squeeze of lemon juice over the fish and vegetables.