Name: Seared Salmon with Steamed Asparagus and Herbed Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Wild Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 tablespoon chopped Fresh Parsley

Seared Salmon with Steamed Asparagus and Herbed 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 Herbed Brown Rice

Pan-seared wild salmon served over fluffy herbed brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

46g

Fat

18.2g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

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PREPARATION

1
Prepare the brown rice according to package instructions if not already cooked, then fluff with a fork and stir in the chopped fresh parsley.
2
Trim the woody ends off the asparagus and steam the spears over boiling water for 3-5 minutes until they are tender-crisp and bright 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 olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
5
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
6
Sear the salmon for 4-5 minutes until the skin is crispy, then carefully flip and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
7
Plate the herbed brown rice and steamed asparagus alongside the salmon.
8
Drizzle the lemon juice over the salmon and vegetables just before serving for a fresh finish.