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: 5.5 ounces Wild Atlantic Salmon; 3/4 cup cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; 1/2 fresh Lemon

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 with tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

Protein

45.6g

Fat

12.2g

Carbs

41.0g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon

3/4 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1/2 fresh Lemon

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PREPARATION

1
Cook the brown rice in water or low-sodium broth until tender and fluffy, then set aside.
2
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
3
Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.
4
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden-brown crust forms.
5
Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
6
While the salmon finishes, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
7
Serve the seared salmon over the bed of brown rice with the asparagus on the side, finished with a fresh squeeze of lemon juice.