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 Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Steamed Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon 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

Wild-caught salmon seared until golden and served over nutty brown rice with tender asparagus and a squeeze of zesty lemon.

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NUTRITION

Protein

44.8g

Fat

21.4g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact for a crispy finish.
4
Sear for 4-5 minutes until the skin is golden, then flip and cook for another 2-3 minutes until the center is just opaque.
5
While the salmon cooks, steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp.
6
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the plate.
7
Serve the salmon over the rice with the asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.